LIBRARY OF CONGRESS. 



-ap. 







UNITED STATES OF AMERICA, i 




Ax!;. 



{P.6^r ^""^^-^^ 




DR. M'MILLAN'S 



FORMULAS 



AND 



DOMESTIC GUIDE. 







<\ 



if 



COMPILED B 




ALEX. M'MILLAN, M. D. 



Graduate of Cleveland Medical College, Member of 
THE Ohio State Medical Society, and Mem- 
ber OF THE American Med- 
ical Association. 



\ 



^^ 



y\. 



Entered according to an Act of Congress, in the year 1882, by 

A. McMillan, M. D., of Oberlin, Ohio, 

in the office of the Librarian of Congress, at Washington, D. C. 

All rights reserved. 



H 



PREFACE, 



In compiling this work the object has been to 
take from the latest and most reliable sources, 
valuable formulas, that have been proven, upon 
the following subjects : Medicines, Farriery, 
Cookery, Toilet, and Miscella7ieous, containing in 
all about two thousand recipes, written in 
plain English with directions fully given, and 
use explicitly stated. The author being a medi- 
cal man of long and large experience, confidently 
hopes, and expects, that in this little book there 
is supplied a long felt want There are no drawn 
out essays upon any subject ; each formula is a 
distinct idea of itself, so that the purchaser gets 
solid facts, in a crystalized form ; and as there are 
two thousand of them, the cost of each is one 
7nill, or ten for one cent, which makes this book 
undoubtedly the cheapest one of the kind ever 
offered to the people. 

As the work is not the authorsmp of any one 
person, it is therefore only claimed that it is a 
careful compilation, and hoping that it may have 
a kind reception and be of great use in the house- 
hold, I have the honor to subscribe myself 
Respectfully, 

Alex. McMillan, M. D. 



INDEX. 



MEDICAL DIVISION. 



PAGE. 




PAGE 


Artificial ass's milk 


98 


Bronchocele . 


38. 


73 


Artificial goat's milk 


98 


Bronchitis 


• 39. 


74 


Apple or other fruit with 




Burns, for 


72. 


73 


bread crumbs 


103 


Bronchocele ointment 




73 


An appetizing jelly 


104 


Bath, acid sponge 




84 


Almonds and milk 


108 


Bath, acid foot 




85 


Aconite solution 


112 


Bath, alkaline 




85 


Arnica, solution of 


114 


Bath, borax 




86 


Asthma, hay . . 119, 


121 


Bath, compound sulph. 




86 


Asthma cure 


122 


Bath, acid 




86 


Aromatic confection . 


130 


Bath, sulphur 




87 


Almond mixture . 


132 


Bath, iodine 




87 


Arom. powder of chalk 


145 


Bath, artificial sea water 




87 


Arora. powder of chalk and 




Bath, creosote 




88 


opii 


145 


Bath, hemlock and starch 




88 


Aperients . , . 20, 21 


Broth, lamb 




91 


Alteratives 


■~s 


Baked partridge 




92 


Appetite, to increase 


35 


Broiled partridge . 




92 


Ague .... 


60 


Boiled tripe . 




92 


Asthma . . -70 


. 71 


Catarrh, chronic in the 






Arrowroot pop 


81 


chest, to cure 




35 


Arrowroot pop with milk 


81 


Catarrh in the head, to 






Arrowroot 


83 


cure 




35 


A nourishing soup 


90 


Cholera 




39 


An excellent restorative soup 


90 


Cathartics 




40 


An excellent custard . 


96 


Cholera morbus 




40 


Boiled oysters 


92 


Colic 




40 


Broth, mutton and veal 


93 


Catarrh, chronic . 




40 


Brandy and egg mixture . 


98 


Cathartic tincture 




41 


Boiled rice 


99 


Cholera morbus and pain 


- 




Blanc mange 


99 


ful diarrhea 




41 


Bran bread 


99 


Cough and colds . 




42 


Bread pudding . loi, 


102 


Chapped hands 




43 


Bread, salt rising 


lOI 


Colic pills 




43 


Barley water 


107 


Cough, whooping 




44 


Barley water thin for drink 


107 


Cough, balsam 


. 44. 


45 


Barley water thick 


107 


Cough syrup . 


45. 


46 


Bronchitis, for . 119, 


120 


Cough, for 


46. 


47 


Bed wetting of children . 


126 


Cathartic, tonic and alter- 






Black wash 


131 


ative 


. 50. 


51 


Borate of honey 


131 


Chaps and chappings 




69 


Brandy mixture 


134 


Corns, for 




72 


Bowels, to relax 


36 


Cholera, to prevent . 




80 



INDEX. 



PAGE 

Chills and fever, to pre- 
vent . . . 79, 80 
Chicken broth . .91 
Calves feet in milk . . 93 
Candle ... 99 
Corn meal gruel . .100 
Corn starch . . loi 
Corn bread . . .102 
Cracker pudding . . 102 
Cold application . • 113 
Colic and indigestion, to 

relieve . . • ^S 

Catarrh chronic of the chest 120 
Consumption of lungs . 123 

Consumption . . 123 

Consumption cough, . 123 

Consumption, to check 

night sweats of . . 124 

Cholera, a good drink in 124 

Chalk mixture . . 131 

Compound mixture of iron 132 
Compound mixture of lyco- 

ice . . . 133 

Compound powder Jof cinna- 
mon . . . 144 
Compound powder of jalap 147 
Compound powder of opium 147 
Compound powder of traga- 

canth . . . 148 

Compound spirits of horse 

radish . . . 148 

Compound rhubarb powder 149 
Compound spirits of juniper 150 
Compound tinct. of benzoin 155 
Debihty, for . . 18 

Dyspepsia . . -19 

Diphtheria, for . . 33, 34 

Diarrhea . . '39 

Deafness . . •47, 48 

Diarrhea . . 49, 50 

Dysentery . . 50 

Diarrhea and summer com- 
plaint • • • 53 
Dropsy . . 53, 54 
Dreams, to escape bad . 79 
Diet drinks for sick children 80 
Dr. Mereis' food for children 83 
Dyspepsia . . . 124 
Diarrhea, chronic . 125 
Discoloration of skin . 126 
Dover's powder . . 146 
Eye water , . 25, 26 
Expectorant elixir . . 34 



54. 
55. 
56, 
57. 
58, 



59- 



24, 



PAGE 

Expectorants or medicines to 

loosen coughs and colds 

29, 40, 31, 

Emetics 

Erysipelas 

Eye water 

Eyes granulated for , 

Ear ache 

Eggs, cream and beef tea 

Ext. of beef 

Ess. of beef 

English milk porridge 

Epilepsy 

Ear ache . 

Ess. lemon , 

Fever and ague 

Felon remedies 

Fever sores 

Fevers, inflammatory 

Gargles 

Dressings for old sores, can- 
cers, etc. . . 24; 

Gravel and suppression of urine, 
to cure . 

Goiter 

Gruel, oat meal 

Gelatine food 

Gruel and beef tea 

Gargle 

Gentian mix. 

Hysteria 

Hemorrhages 

Headache 

Hives 

Inflamed eyes , 

Injection . 

Injection, cathartic 

Injection, astringent 

Itch . . 64, 65, loi 

Itching on the skin, to allay 

Injection of castor oil 

Injection of turpentine 

Injection, soothing 

Injection, anodyne 

Itch, lotion 

Infusion of sassafras pith 

jelly, chicken 

jelly, bread 

Jelly, Iceland moss 

Jelly, Iceland moss and bitter 

jelly, calves foot 

Jelly, slippery elm bark 

Jelly, rice 



32 
55 
56 
57 
58 
59 
89 
89 
89 
96 
127 
127 
ISO 
36 
60 
60 
62 
32 



34 
38 
80 
82 
89 
"5 
133 
18 

19 
61 

65 

37 

63 

63 

64 

117 

113 

114 

114 

115 

115 

128 

134 
92 
103 
104 
104 
105 
105 
106 



INDEX. 



PAGE 

Jelly, sago . . io6 

Jelly, excellent . . io6 

Jaundice . . . 125 

Liniments , . 26, 27 

Lungs, syrup for . . 43 

Liver, inflammation of . 62 

Liniment, Bar's . . 74 

Liniment, Neuralgia . 74 

Liniment Dr. Black's , 75 

Liniment, soap . . 75 

Liniment, hartshorn . 76 

Liniment, Bartlett's . . 76 

Liniment, Babbit's . 76 

Liniment, hydrarg. . . 77 

Liniment, opium . . t] 
Liniment, German magnetic 'j'j 
Liniment for burns and scalds 78 

Liniment, camphor . . 78 

Liniment, chloroform . 78 

Liniment, croton . . 78 

Lime water and milk . 96 

Lotion, cooling . .112 
Lotion of sugar of lead and 

opium . . '113 

Lungs, inflam. . . 122 

Lungs, bleeding of . . 125 

Lime water . . 129 

Milk, flour and iron . . 97 

Macaroni and vermicelli . 98 

Milk toast . . . 103 
Neuralgia, for . . 70, 125 

Nose bleeding . 71, 72, 130 

Neutral mixture . . 130 

Ointment . . 27, 28 

Ointment, basilicon . 28 

Ointment of elder flower . 68 

Ointment for fever sore . 69 

Oyster, panned . . 94 

Oyster, steamed . . 94 

Oyster, scalloped . . 94 

Oyster, roasted . . 95 

Oat meal . . 100 
Oil of caraway for toothache 135 

Oil of wormseed . , 135 

Oil of pennyroyal . 135 

Oil of juniper . . 135 

Oil of lavender . . 136 

Oil ofpeppermint . . 136 

Oil of horsemint . . 136 

Oil of valerian , . 138 

Purgatives . . 20, 21 

Pills, cathartic . 21, 22, 23 

Palsy ... 65 

Pile ointment . • ^7 ■ 



Pap of boiled flour 

Panada 

Prof. Leibig's soup 

Prof. Trousseaus' meat diet 

Pudding, suet 

Pudding, rice. 

Poultice, flax 

Poultice, bean 

Poultice, slippery elm 

Poultice, medicated 

Poultice, mustard 

Poultice, arrowroot 

Poultice, yeast 

Poultice, onion 

Poultice, charcoal 

Purgative injection 

Pills of Barbadoes aloes . 

Pills of aloes and assafetida 

Pills ot aloes and iron 

Pills of myrrh 

Pills, Plummer's . 

Pills, comp. gamboge 

Pills, comp. cathartic 

Pills, comp. of hemlock 

Pills, comp. of iron 

Pills of carb. of iron . 

Pills comp. of rhubarb 

Pills, comp. of assafetida 

Pills, of ipecac and squills 

Powder of kino and opii 

Rheumatism cure 

Rheumatism, cathartic 

Rice water, 

Rough skm in children, for 

Rheumatism, inflam. 

Rheumatic fever 

Rheumatic, muscular 

Rectified oil of amber 

Sweating . 

Scarlet fever, to prevent 

Summer complaint 

Sleep, to cause a child 

Sick headache and neuralgia 

Sick headache, common 

Sores old, salve for 

Scrofula and syphilis . 

Skin, injection of . .4 

Scarlet fever 

Stomach, inflammaiion of 

Salt rheum 

Swelling, to drive away 

Scarlet fever, to prevent 

Sago 

Sleeplessness, for 



P-\GE 

82 
. 82 

83 
84 

95 
97 
109 
109 
no 
no 
no 
III 
III 
in 
112 
114 
137 
138 
138 
139 
139 
140 
140 
140 
141 
141 
142 

143 
144 

147 

, 66 

67 

81 

1^5 
117 
118 
119 

137 
18 

34 
36 
37 
37 
37 
38 
38 
. 42 
59 
63 
68 
69 

79 
82 
88 



62, 



lO 



INDEX. 



Strong broths for convales- 
cents 
Simple bread poultice 
Scrofula, for . 
Scurvy, for . 117 

Solution of subacetate of lead 
Seidlitz powder 
Soup, vegetable ' 
Soup, tablets 
Soup, oyster . 
Suet boiled in rice milk 
Spanish cream 
Soap injection 
Small pox 
Scarlet fever 
Summer complaint 
Scammony mixture 
Syrup of garlic 
Syrup of almond . 
Syrup of orange peel 
Syrup of ipecac 
Syrup of poppies 
Syrup of lemon 
Syrup, aromatic rhubarb 
Syrup of red roses 
Syrup of blackberry . 
Tincture of belladona 
Tincture of columbo 
Tincture of Spanish flies 
Tincture of cardamom 
Tincture of cayenne pepper 
Tincture of cardamom com. 
Tincture of chiietta 
Tincture of catechu . 
Tmcture of chloroform com 
Tincture of cinchona 
Tincture of cinnamon 
Tincture of cochineal 
Tincture of colchicum 
Tincture of cubebs 
Tincture of digitalis 



PAGE 

91 
108 
116 
118 
129 

143 

93 

93 

94 

95 

96 

114 

119 

126 

126 

134 
149 

150 
151 
152 
152 
153 
153 
154 
161 

155 
155 
156 
156 
157 
157 
158 
158 
158 
159 
159 
160 
160 
160 
161 



Tincture of aloes and myrrh 
Tincture of arnica 
Tincture of assafetida 
Tincture of guaiac 
Tincture of gentian com. 
Tincture of orange peel 
Tincture of guaiac amon. 
Tincture of lobelia 
Tincture of camphor com. 
Tincture of rhubarb and 

senna 
Tincture of quassia 
Tincture of blood root 
Tincture of Virginia snakt 

root 
Tincture ot senna com. 
Tonic 

Tonic for children 
Thirst 

Thrush or sore mouth 
Tonic and appetizer . 1 

Typhoid fever, to prevent 
Toast water 
Tapioca 
Tea, beef . 
Tapioca, to prepare . 
Tapioca or sago with eggs 
Toast water 
Tamarind water 
The bread and milk poultice 
Ionic exp. 
Toothache 

Tetter, moist . 128 

Ulcers and skin diseases 
Unbolted flour, pap of 
White swelling, for 
Worms, to destroy . 
Wine whey . , 

Wheals 
Yeast, potato 



PAGE 

162 

163 
• 163 

16+ 
. 164 

165 
. 165 

165 
. 166 

. 166 

167 

. 167 

. 168 
16S 

7. 19 
7, 18 

19 
38 

52 

79 

8i 

82 

88 

100 

10® 

106 



107 

108 

123 

127 

129 

68 

81 

20 

36 

95 

127 

102 



Alterative drench 
Blood, to cleanse 
Colic, flatulent 
Coloring 

Condition powders, McMill- 
an's 
Cooling potion in fever 
Colic, drench for 



RRIERS 


DIVISION. 




PAGE 




PAGE 


184 


Condition powders 


. 178 


. 182 


Cough powder 


. 179 


171 


Colic, for . 


181 


• 173 


Condition powders 


. 183 


[ill- 


Cold, to break up 


184 


• 175 


Condition powder 


185, 186 


177 


Eye wash . 


181, 182 


• "i^n 


Founder 


. i8r 



INDEX. 



II 





PAGE 


PAGE 


Hard hoof 


. ^ 178 


Mange, for . 


172 


Hard hoof dressing , 


. 180 


Ointment, hoof 


174 


Hide bound 


180, 181 


Ointment, nerve and bone 


174 


Heaves 


. 185 


Ointment, blue 


175 


Liniment . 


-^77 


Ointment for swelling 


179 


Liniment, Holm's 


. 170 


Physic 


178 


Liniment, Armstrong's 


. 176 


Quick physic 


177 


Liniment, S. E. Frase's 


• 179 


Stifle, for . 


170 


Liniment for bog spavin 


183 


Scratches, for 


171 


Liniment, bone 


. 183 


Sore eyes . 172, 


173 


Liniment, bhster . 


183 


Sprains and ring bones 


173 


Liniment, Hatfield's 


for 


Swellings of legs . 


174 


sweeny . 


184 


Sore raw, liniment for 


176 


Liniment, universal . 


. 18.^ 


Scratches . 


180 


Liniment, Evertt's magnetic i86 


Sprains or wounds 


iBi 


BAKING AND COOKING DIVISIONS. 






PAGE 


PAGE 


Asparagus 


275 


Bread muffins . 287, 


288 


Biscuit, raised 


. 209 


Bread muffins, quick 


289 


Bread, salt rising 


211 


Bread muffins, corn meal 


289 


Bread, Indian 


. 211 


Biscuit, drop 


289 


Bread, Boston brown 


211 


Biscuit, yeast 


289 


Bread, potato 


. 212 


Biscuit, baking powder 


290 


Bread, graham 


213 


Biscuit, quick 


290 


Bread, best corn 


. 213 


Biscuit, graham 


290 


Bread, Indian 


214 


Buns, Spanish 


291 


Biscuits, graham 


. 213 


Bread, brown 


293 


Biscuit 


214 


Bread, brown, Boston 


294 


Bread, good 


• 231 


Cakes, Indian griddle 


196 


Biscuit, raised 


232 


Cakes, buckwheat griddle 




Beefsteak, fried 


25s. 256 


196, 


197 


Beef, dried to cook 


257 


Cakes, wheat flour griddle 


197 


Beef stew 


. 264 


Cakes, hominy 


197 


Beef, spiced 


258 


Cakes, velvet 


198 


Beef, a la mode 


. 263 


Cakes, short . 


198 


Beef, loaf . 


264 


Cakes, lemon 


199 


Bread, com 


• 297 


Cakes, sponge . 200, 


201 


Bread for dyspeptics 


298 


Crullers 


201 


Bread, rye 


. 298 


Cake, cream . . 202, 


203 


Bread, graham 


298 


Cake, white or silver 


203 


Bread, milk sponge . 


• 299 


Cake, yellow or gold 


203 


Bread , yeast 


299 


Cake, fruit 


203 


Bread, salt rising 


300, 301 


Cake, currant 


204 


Bread, ginger 


305 


Cake, tea 


187 


Bun, Scotch currant . 


. 318 


Cake, lady 


187 


Butler, lemon 


351 


Cake, honey 


188 


Beans, baked 


. 276 


Cake, wedding 


188 


Beans, Boston baked 




Cake, Mrs. Pride's wedding 


189 


276, 


277, 278 


Cake, French loaf 


189 


Bread puffetts 


. 287 


Cake, patriot 


190 



12 



INDEX. 



Cake, French 

Cake, Halford loaf 

Cake, jelly 

Cookies 

Cake, orange jelly 

Cake, lemon jelly 

Cake, jelly cream variety 

C ike, Kansas luncheon 

Cake, our family raised 

Cake, sweet or buns 

Lake, white mountain 

Crumps 

Cake, currant 

Cake, snow ball 

Cake, Canadian 

Cake, corn starch 

Cake, raisin 

Cake, apple and peach 

Cake, hickory-nut 

Cake, plain short 

Cake, white sponge . 

Cake, coffee 

Cake, Johnny 

Cake, cranberry short 

CaUe, corn 

Cake, rye tea 

Cake, oat meal 

Cake, graham 

Cake, fruit from dough 

Cake, marble 

Cake, fruit without eggs 

Cake, molasses fruit . 

Cake, fruit 

Cake, farmers 

Cake, black 

Cake, delicate 

Cake, caramel 

C.ike, orange 

Cake, school 

Cake, cream . 

Cake, gold and silver 

Cake, currant 

Cake, buffalo cream 

Cake, inai ble spice 

Cake, lemon layer 

Cake, lemon . 

Cake, lemon jelly 

Cake, ice cream 

Cake, chocolate 

Cake, nut 

Cake, fig 

Cake, pork fruit 

Cake, tea . 

C'akc, pork 



323 



PAGE 
190 
191 
191 
192 
192 

193 
194 
194 
194 

195 
204 
205 
206 
206 
206 
207 
207 
208 
208 
209 
209 
209 
212 
232 
294 
295 
295 
296 

313 
313 
313 
314 
314 
315 
315 
315 
316 
316 
316 
321 
321 

321 
321 
322 
322 
322 

323 
323 
324 
324 
325 
325 
325 
326 



Cake, corn starch 

Cake, Indian meal pound 

Cake, Lincoln 

Cake, white and yellow 

mountain 
Cake, jelly 
Cake, citron 
Cake, ice cream 
Cake, Carlotta's cup 
Cake, cottage 
Cake, Scotch 

Cake, chocolate and vanilla 
Cake, cinnamon 
Cake, cocoanut 
Cake, citron 
Cookies 

Cookies, ginger 
Cookies, to keep 
Cookies, plain . 303, 

Cakes, oat meal 
Cakes, breakfast 
Cakes, buckwheat 
Cakes, corn meal 
Cakes, graham griddle 
Cieam, Italian 
Cream, snow 
Cream , velvet 
Chow chow 
Cookies, graham 
Crackers, graham 
Cakes, breakfast coffee 
Cakes, Scotch short 
Cakes, coffee 
Cakes, strawberry short. 
Cakes, sponge 
Crullers, Indian meal 
Chicken, broiled . 
Chicken, fried 
Chicken, pressed 
Chicken pie 

Chicken fried with oysters 
Cheese jelly 
Cheese, head 
Croquettes 
Chowder . 
Chicken salad 
Corn, hulled 
Cabbage, boiled 
Cabbage, baked 
Coffee . 285, 286. 

Doughnuts 
Doughnuts 
Duck, mock . 
Duck, wild roasted 



308, 



252, 
253. 



PAGE 
310 

• 3" 
3" 

312 

• 312 
317 

. 317 
317 

. 318 
318 

• 319 
320 

• 320 
320 

302 

• 303 
303 
304 
348 
348 
348 
349 
349 
350 
351 
351 
354 
296 
296 
305 
305 
306 

307 
309 
306 
248 
249 
253 
254 
254 
257 
259 
261 

270 
271 

279 
281 
282 
287 
202 
302 
256 
267 



INDEX. 



13 



PAGE 

"Domin Nopinee" . . 280 

Drops, almond . . 310 

Drops, anise . . .310 

Egg plant . . .275 

Egg. boiling . . 283 

Egg, poached . . 283 

Egg, omelet . . 284 

Egg, French . . 284 

Egg, pickled . . 284 

Eggs, to keep . . 285 

Frosting . . . 326 

Frosting, chocolate . 326, 327 
Filling, chocolate . 327 

Fritters, apple . . 349 

Fish, Delmonico's method 

for boilmg . 
Fish, boiled 

Fish, baked 240, 241, 242, 
Fish, fried . 243, 

Fish, cod, stewed 
Fish, cod, balls . 245, 246, 
Fish, Bechamel's sauce for 
Fish, sauce for 
Ginger bread, soft molasses 
Ginger snaps 
Gems 

Goose, boiled . 251, 

Gems, oat meal 
Gems, grahanj 
Gems, graham or rye 
Gruel, oat meal 
Gmger snaps 
Ham, baked . 
Ham, baked veal 
Ham, boiled . 
Hominy fritters . 
Hominy, boiled 
Icing, chocolate , 
Icing . 
Jumbles 
lumbles 
Jelly, lemon . 
Jelly, wine 
Jelly, cranberry 
Loaf pumpkin 
Lady fingers . 
Muffins 

Mush, corn meal 
Milk, thickened 
Mead 

Meats, cold 
Mince-meat 
Mutton dinner. 
Mush, graham and rye 



239 
240 

2s 3 

244 
247 
247 
248 

205 
214 
252 
293 

296 
298 

304 
260 
260 
262 
279 
279 
327 
328 
230 
306 
352 
352 
352 
306 

3" 
199 
216 
217 
231 
257 
333 
262 
297 





] 


PAGR 


Mush, oatmeal 


, 


297 


Meringue, apple . 




350 


Oysters, stewed 


267 


, 268 


Oysters, Delmonico's stew 


268 


Oysters, escalloped 


. 


269 


Oysters, pie 




269 


Oysters, sauce 


. 


269 


Oysters, fried 




270 


Oysters, cream on 


the half 




shell 




270 


Oysters, corn 


, 


276 


Onions, baked 




281 


Onions, escalloped 


. 


282 


Omelet 


^ 


210 


Pie, cocoanut 




217 


Pie, lemon 


. 


217 


Pie, lemon extra 




218 


Pie, lemon custard 


. 


218 


Pie, mince 




219 


Pie, mock mince or 


cracker 




for dyspeptics 




220 


Pie, mock mince with 


eggs 


220 


Pie, orange 




221 


Pie, pumpkin 




221 


Pie, tart 




221 


Pies, mock mince 




328 


Pie crust . 




328 


Pies, English mince 




329 


Pies, lemon 




329 


Pies, orange . 




329 


Pies, mother's lemon 




329 


Pies, to crust lemon 




330 


Pies, marlborough 




330 


Pies, squash . 




33 r 


Pie, potato 




331 


Pie, pumpkin 




332 


Pie, fruit . 




332 


Pie, Washington 




332 


Pie, mince 




333 


Pie, cream 


334. 


335 


Pie custard 




335 


Pie, cinnamon 


. 


33S 


Pie, cocoanut 




33^ 


Pie, chicken 




253 


Pie, pot veal 


254. 


265 


Pie, meat 




264 


Pie, pot 


. 


259 


Pie, oyster 




269 


Pickles, mixed 




35S 


Pickles, cucumber 


^ 


353 


Pickles, sweet grape 




353 


Pickles, peach 


, 


354 


Puff's, graham 




295 


Puffs, cream 


309. 


3'9 



H 




INDEX. 






PAGE 


PAGE 


Pork, tenderloin 




263 


Pudding, imitation plum 


338 


Pork chops 


. 


266 


Pudding, bread 


339 


Poultry, dressing for 




. 266 


Puddmg, bread and apple 


339 


Potato puff 


. 


273 


Pudding, rice 


340 


Potato, a la creme 




273 


Pudding, gelatine 


340 


Potatoes, steamed . 


. 


273 


Pudding, tapioca . 340, 


341 


Potatoes, fancy mashed 




274 


Pudding, apple 


341 


Potatoes, fried 




274 


Pudding, macaroni 


341 


Potatoes, boiled 




275 


Pudding, plain boiled 


342 


Potatoes, sweet, boiled-balv 




Pudding, sweet potato 


342 


ed . 




275 


Pudding, baked Indian 


343 


Peas, dry to cook 




278 


Pudding, carrot 


343 


Peas, green 




281 


Quail, broiled 


265 


Potatoes, browned 




282 


Rolls, Palmer House 


215 


Potato, sweet, balls for 


fry- 




Rice 


216 


ing 




230 


Rusks 


291 


Puffets, apple 


. 


351 


Rolls 


291 


Puddmg, chop 




259 


Rolls, Parker House 


292 


Pudding, all the year round 


222 


Rolls, French 


292 


Pudding, charlotte for 


dys- 




Rolls, cinnamon 


292 


peptics . 




222 


Rolls, breakfast 


292 


Pudding, cup 




223 


Rolls, graham breakfast 


294 


Pudding, custard with Indian 




Roils, jelly 


320 


meal 




224 


Succotash 


280 


Pudding, Indian meal boiled 


224 


Sauce, lemon 


347 


Pudding, Indian baked 




225 


Sauce, orange . 347, 


348 


Pudding, Indian poor man's 


225 


Suet crust 


236 


Pudding, potato 




226 


Soup, cream of rice . 


235 


Pudding, rice baked 




226 


Soup, turkey 


235 


Pudding, rice 




227 


Soup, mock turtle 


236 


Pudding, suet 




227 


Soup, vegetable 


237 


Pudding, orange and cocoa- 




Soup, tomato 


237 


nut meringue 


. 


227 


Soup, turkey 


237 


Pudding, sweet 




228 


Soup, white 


238 


Pudding, liquor or dip sauce 




Soup, cheap oyster 


238 


for . 




228 


Soup, beef 


238 


Pudding, spreading sauce for 


229 


Soup, noodle 


238 


Pudding, ornamental sauce 




Soup, tomato 


239 


for 




229 


Sweet breads 


257 


Pudding, spiced 


• 


343 


Sausage, to make 


260 


Pudding, plum 




344 


Stew. Irish 


262 


Pudding, cottage 


. 


344 


Stewed, wild pigeons 


266 


Pudding, batter 




344 


Salad, chicken 


271 


Pudding, hotel 




345 


Salad, potato 


271 


Pudding, bannock 




345 


Salad, bean 


271 


Pudding, egg 




345 


Salad, cabbage 


272 


Pudding, boiled Indian 




345 


Salad, lobster 


27a 


Pudding, graham 




346 


Salad, cream 


272 


Pudding, delicate 




346 


Tomatoes, to dry for winter 




Pudding, Delmonico's 




346 


use 


229 


Pudding, sago 




346 


Toast with Indian bread 


229 


Pudding, poor man's 




347 


Tomato soup, excellent . 


230 


Pudding, suet 


337. 


338 


Turkey, boned 


249 


Pudding, Rena's 




338 


Turkey gravy . 250, 


267 





INDEX. 


15 




PAGE 




PAGE 


Tongue, to cook . 


260 


Veal cutlets 


• 265 


Tomatoes, fried 


. 278 


Venison, to cook . 


267 


Turnips, mashed 


280 


Wheat, cracked 


. 282 


Tomatoes, scalloped 


. 281 


Waffles, rich 


296 


Toast, French 


285 


Wheat, whole 


. 297 


Veal loaf 


. 261 


Yeast, hop 


• 215 


Veal collops 


261 







MISCELLANEOUS DIVISION. 



PAGE 

Ants, to destroy . . 379 

Apple butter without apples 379 
Apple butter . . . 380 

Apple sauce, cider . 381 

Apples, spiced . . 381 

Apple parings dried for jelly 381 
Bee stings . . . 356 

Bites of insects . . 356 

Beer, ginger . . .356 

Beer, root . . 357 

Beer, spruce . . . 358 

Blacking liquid for boots and 

shoes . . . 358 

Boots and shoes, cement for 

mending . . 358, 359 

Blue indigo, compound . 359 
Blue .... 361 
Blue, Prussian . . 362 

Brown , dark . . 362 

Brown, madder . . 363 

Brown, London . . 363 

Brownish crimson or maroon 363 
Black . . 364, 365 

Black on woolen . . 364 

Blue, dark on wool 368, 369 

Black ink . . . 375 

Bee moths, to destroy 381, 382 
Beans, baked . . 382 

Boots, water proof dressing 

for coarse . . . 3^2 

Boots, polish liquid . 383 

Best method of summer feed- 
ing . . .388 
Boots, rubber to patch . 396 
Beef, to dry . . 397 
Butter, rancid to sweeten . 398 
Coloring acid . . 360 
Cement, universal, where 

dark color is no objection . 359 
Crimson . . . 360 

'"otton goods, to color . 365 



PAGB 

• 383 

384 

• 384 
384 
384 



Cider, how to keep 
Caterpillars, to kill, on trees 
Colored lights, red fire 
Colored lights, green fire 
Colored lights, blue fire 
Cologne for the hair 384, 385 
Cucumbers, salting, long-keep- 
ing and pickling . 385 
Cucumber pickles, to make . 386 
Corn, canning . . 398 
Drab . . . 366 
Drab or brown . . 367 
Drab, yellow . . . 367 
Drab, madder . . 367 
Drab, red color . . 368 
Dandruff, shampoo for 

removing . . . 374 

Dandruff, to remove . 386 

Dyspepsia, lactic acid in . 392 

Earth, dry . . 387 

Eggs, fresh laid in winter . 387 

Eggs, to pickle . . 389 

Freckles, to take off . . 370 

Fire kindlers . . 389 
Fireproof wash for shingles . 390 

Fluid, cleansing . . 406 

Ginger pop . . 357, 398 

Green . . 365, 369 

Green on wool or silk . 368 

Ginger beer . . . 399 

Green, dark . . 361 

Green on woolen goods . 361 

Grafting wax . . 390 

Hulled corn . . . 369 

Hominy, fried . . 370 

Headache, for . . 375 

Harness, varnish for . 377 

Hens lay, how to make . 388 

Ink, black . . 375 

Ink, blue . . 375, 376 

Ink, red . . . 376 



i6 



INDEX. 



PAGE 

Ink for deeds and records to 

last . . . 376 

Ink, black, non-corrosive . 377 
Ink for marking . . 377 

Ink, yellow . . . 377 

Ink, red, for marking linen 377 
Leather, cement for mending 383 
Lemon cream . . 393 

Mucilage for labels 378, 394 

Mucilage for office use . 391 
Orange . . 366, 369 

Oil cloth, preserve their pol- 
ish . . . . 393 
Oil stone, to face . 393 
Onions to pickle . . 394 
Pickled tomatoes, sweet . 395 
Pickled cucumbers without 

vinegar . . .395 

Pimples on the face . . 396 

Polish for furniture . 397 

Purple . . . 367 

Pink on silk . . . 368 

Perfumes for the sick cham- 
ber ... 375 
Pumpkin butter . . 379 
Powders, lemon . . 392 
Perspiration, odor from, 

remedy . . 393 

Peaches, pickle sweet . 394 

Pickled crab apples, sweet 395 
Red, madder . . 360 

Rarebit, Welsh . . 399 

Snuff color . . . 362 

Spiced vinegar for pickles 389 

Soap, soft and hard . . 410 

Scales in steam boilers, to 

prevent and remove 411 

Skins, tanning with hair on 414 
Tan color . . 362, 366 

To remove grease or paint 

from cloth . . . 390 

To remove iron rust from 

cloth . . . 391 

To remove spots from com- 
mon clothing . . 391 
To clean kid gloves . 391 
To keep honey without gran- 
ulating , . . 392 
To try or render lard . 392 
To clean tin ware . 399 
To prevent jars breaking . 399 
Vermifuge for children , 355 
Vermifuge tape worm , 356 
Whitewash, everlasting . 410 



Wine color 
Worms, currant . 
Warts, to cure 
Washing fluid, new 
Washmg linen 
Washing cloths 
Yellow, with fustic 
Yellow for carpet rags 



PAGE. 

• 363 

378. 379 

405, 409. 

. 408 

408 

366 

369 



361. 



TOILET DEPARTMENT. 
Hair tonic 
Hair, to darken 
Hair dye . . 370, 

Hair restorative 
Hair tonic 
Hair dressing 

Hair, pomade for . 372, 
Hair, pomade restorative 
Hair curling mixture 
Hair oil . . . 

Handerchief, for . 
Powder, tooth 
Tooth wash . 
Tooth powder 

HOUSEHOLD HINTS. 

To fasten colors 

To clean painted walls 

To sweep carpets 

To remove iron rust 

To remove fruit stains 

To clean zinc 

To polish furniture 

To polish metal 

To remove mildew 

To kill mice 

To remove marble stains 

To clean shells 

To drive away cockroaches 

To clean silver 

To clean gloves 

To clean oil cloths 

To iron easily 

To renovate fur . , 

To remove ink stains 

To color kid gloves 

To clean silverware, jewel- 
ery, etc. 

To retain colors 

To make an aeolian harp 

To wash flannel 

To clean infants socks, worst- 
ed goods, furs. etc. 

To clean lace curtain 

To kill plant lice 



400 
400 
371 
371 
372 
372 
373 
373 
373 
- 374 
374 
378 

399 
400 

401 
401 
401 
401 
401 
402 
402 
402 
402 
402 
402 
403 
403 
403 
403 
404 
409 
404 
404 
405 

405 
406 
407 
407 

408 
409 
410 



MEDICAL DIVISION. 



TONIC 
Dilute sulphuric acid 15 drops. 
Syrup of orange peel i ounce. 
Tincture of cinchona 2 ounces. 
Mix— Take a tea-spoonful of the above before 
each meal. A very good tonic for an adult. 

TONIC FOR CHILDREN. 
Tincture of cinchona 4 ounces. 
Syrup of ginger }4 ounce. 
Dilute sulphuric acid 30 drops. 
Mix — Tea-spoonful to be given before each 
meal to induce an appetite and assist digestion. 

ANOTHER. 

Especially good in cases of great debility with 
restlessness or low delirium. 

Quinine 2 grains. 

Tincture of opium 5 drops. 

Aromatic spirits of ammonia ^ ounce. 

Tincture cinchonae 3 ounces. 

Mix — Tea-spoonful before each meal, or three 
times daily. 



l8 DOMESTIC GUIDE. 



ANOTHER. 

Citrate of quinine 5 to lo grains. 

Syrup of orange peel i ounce. 

Simple syrup i ounce. 

Mix — Half tea-spoonful every four hours. 

SWEATING. 

An excellent remedy in the profuse sweating of 
consumptives, or in the colliquative sweating of the 
malarious fevers. 

Oxide of zinc 15 grains. 

Extract of gentian i dram. 

Gum Arabic y^ ounce. 

Mix — and make into 20 pills; take one morn- 
ing and evening. 

HYSTERIA. 
For hysterical women this tonic will be found 
of great value. 

Infusion of quassia ^ ounce. 

Tincture of iron and ammonia of each j4 dram. 

Syrup of orange peel i dram. 

Water 4 ounces. 

Mix — Tea-spoonful every 4 hours. 

FOR DEBILITY. 
Tincture of nux vomica i dram. 
Dilute nitro-muriatic acid 2 drams. 
Tincture of ginger 2 drams. 
Simple syrup 4 drams. 
Water 4 ounces. 
Mix — Teaspoonful every 4 hours in obstinate 



MEDICAL DIVISION. I9 

debility with tendency to dropsy; for child dose 
is to be decreased. 

DYSPEPSIA. 

Dilute nitro-muriatic acid 2 drams. 
Sweet spirits of nitre 3 drams. 
Syrup simplex i ounce. 
Water 6 ounces. 

Mix — A splendid preparation in dyspepsia 
with nasty tongue and torpid liver. 

THIRST. 

To relieve persistent thirst. 
Dilute nitric acid 2 fluid drams. 
Nitrate of potash i dram. 
Simple syrup 2 ounces. 
Aqua (water) i pint. 

Mix — Take a wine-glassful as often as the case 
requires until the thirst disappears. 

TONIC. 

Dilute sulphuric acid 2 fl. drams. 

Syrup of orange peel 6 fl. drams. 

Water 7 ounces. 

Mix — Table-spoonful every 3 hours. A grateful 
tonic in debility with profuse sweating in hot 
weather. 

HEMORRHAGES. 

Syrup of papaverius 4 fl. drams. 
Carbonate of magnesia }i dram. 
Sweet spirits of nitre 2 drams. 
Tincture hyoscamus 2 drams. 
Tincture of camphora 6 fl. ounces. 



20 DOMESTIC GUIDE. 



Mix — Tea-Spoonful in water every 3 hours. 
To tranquilize after injuries, operations, hemor- 
rhages, child-births and great mental excitement. 

FOR WHITE SWELLING. 

Burgundy-pitch, pulverized, ^4 pound. 
Resin, pulverized, yi, pound. 
White lily roots, pulverized, i/^ pound. 
Sheeps tallow 3^ pound. 

Put altogether and mix thoroughly with the aid 
of heat and apply twice a day. 

APERIENTS. 

NO. I. 

Aperients — ^That is for gently relaxing the 
bowels. 

Sulphate of magnesia 2 drams. 

Carbonate of magnesia i scruple. 

Peppermint water 10 drams. 

Mix — To be taken at once; this draught will 
often be retained when all else would be rejected. 

ANOTHER — NO. 2. 

Pulverized rhubarb i ounce. 
Sulphate of potassa i ounce. 
Pulverized ginger i dram. 

Mix — The dose of the above is from lo grains 
to one scruple, according to the age of the patient. 

PURGATIVE. 

Rhubarb i scruple. 
Sulphate of potash, i scruple. 
Compound spirits of lavender i dram. 
Wateir i ounce. 



MEDICAL DIVISION. 21 

Mix — This to be taken at once; is an excellent 
warm purgative; will move the bowels without 
pain or griping; bowels are left without any ten- 
dency to constipation. 

NO. 2. 

Tartrate of soda and potash 4 drams. 

Lemon juice 2 drams. 

Syrup of ginger i dram. 

Water 2 ounces. 

Mix — This is a cooling purgative, and will give 
good satisfaction. 

NO. 3. 

Oil of turpentine 6 drams. 

Oil of castor 6 drams. 

Mucilage of gum Arabic 2 drams. 

Peppermint water 4 ounces. 

Mix — Take at once to move the bowels speedi- 
ly in robust persons threatened with inflammation. 

PI LLS — Cathartics 

NO. I. 

Gum Arabic i ounce. 
Aloes yi ounce. 
Pulverized colocynth i dram. 
Gambogia i dram. 
Jalap 2 drams. 
Soap, Castile, i dram. 
Tartarized antimony i scruple. 
Mix — Divide into 40 pills; take at bed-time 
until the desired effect is produced. 



22 DOMESTIC GUIDE. 



NO. 2. 

Compound extract colocynth 2 scruples. 

Croton oil 5 drops. 

Accacia, or gum Arabic i ounce. 

Mix — Divide into 20 pills; take 3 at a dose 
every 5 or 6 hours until the bowels are thoroughly 
moved; good in cases of threatened apoplexy or 
cedema of the glottis. 

NO. 3. 

Sulphate of iron 2 drams. 

Aloes 2 drams. 

Pulverized rhubarb i dram. 

Mix — And divide into 9 pills ; an admirable 
aperient for debilitated persons ; take one every 
evening. 

NO. 4. 

Pulverized ipecac 24 grains. 

Pulverized rhubarb 4 scruples. 

Castile soap }^ scruple. 

Mix — Divide into 24 pills ; take one every even- 
ing; a gentle laxative in piles and other con- 
gested conditions of the intestines. 

NO. 5. 

Extract of dandelion i dram. 

Extract of licorice i dram. 

Calomel yi dram. 

Pulverized rhubarb i ounce. 

Mix — Divide into 60 pills; one of the best pills 
for dyspeptics with costive bowels; one should be 
taken every night at bed-time. 



MEDICAL DIVISION. 23 



NO. 6. 

Aloes Barbadoes ^/^ ounce. 

Rhubarb 2 drams. 

Extract of dandelion 2 drams. 

Mix — Divide into 60 pills; 2 at bed-time to act 
on the liver, and to prevent bilious fevers and 
other miasmatic affections. 

ALTERATIVES. 

ALTERATIVE AND FEBRIFUGE MEDICINES. 

1 

Bicarbonate of potash ^ dram. 

Tincture of orange peel 2 drams. 

Compound decoction of aloes ^ pint. 

Mix — A tea-spoonful should be taken every 
3 hours in cases of chronic rheumatism. This is 
one of Sir Astley Cooper's favorite prescriptions 
with which he got a great reputation in obstinate 
cases of chronic rheumatism. 

NO. 2. 

Infusion of rhubarb 10 drops. 

Wine of colchicum 20 drops. 

Bicarbonate of potash i scruple. 

Compound tincture of cardamom i fluid dram. 

Mix — To be at once, and the above to be taken 
twice daily in chronic rheumatism. A favorite of 
Doctor Marshall Hall's. 

NO. 3. 

Sesquicarbonate of ammonia yi. dram. 
Bicarbonate of potash ^ dram. 
Distilled water ^ pint. 



2A DOMESTIC GUIDE. 



Mix — Table-spoonfu 1 every 4 hours for an adult 
with dyspepsia and turbid urine. 

GARGLES. 

NO. I. 

Tannin i scruple. 

Brandy J^ ounce. 

Tincture of camphor 6 ounces. 

Mix — Use as a gargle a tea-spoonful in a table- 
spoonful of water every 4 hours in cases of spongy 
gums and flabby palate. 

DRESSINGS FOR OLD SORES AND 
ULCERS, CANCERS, ETC. 

NO. I. 

Sugar of lead i dram. 

Distilled water i pint. 

Mix — Apply with camel hair pencil two or three 
times a day to the surface of an old ulcer or cancer 
or fever sore. It will take away the bad smell, and 
cause the healing process to begin. 

ANOTHER — NO. 2. 

Sulphate of zinc i dram. 
Distilled water i pint. 

Mix — Use as a dressing in same cases as above, 
and in same manner. 

ANOTHER NO. 3. 

Hydro-chlorate of ammonia y^ ounce. 
Dilute acetic acid y^ ounce. 
Best whisky ^ ounce. 
Camphor water lo ounces. 



MEDICAL DIVISION. 2$ 

Mix — As a topical application to be used as the 
above. 

ANOTHER NO. 4. 

Pulverized opium yi dram. 
Distilled water }i pint. 
Mix — Use as above. 

NO. 5. 

Extract of opium. 
Borax i dram. 
Water 6 ounces. 

Mix — This is a grand application in cases where 
the sore is very itchy and irritable. 

NO. 6. 

Tannin y^ dram. 

Good whisky yi ounce. 

Water, soft, }i pint. 

Mix — To be used with camel hair pencil to old 
and indolent sores. Is one of the very best. The 
author has found this to be an excellent form of 
dressing. 

EYE WATER. 

NO. I. 

Sulphate of zinc 2 grains. 
Sulphate of morphine i grain. 
Rain water 2 ounces. 

Mix — One drop in the inflamed eye every 2 or 
3 hours. 

ANOTHER — NO. 2. 

Corrosive sublimate i grain. 
Rain water yi pint. 



26 DOMESTIC GUIDE. 



Mzjv — Use as a wash to the lids of the eye, let- 
ting a little into the eye; every 4 hours. 

ANOTHER — NO. 3. 

Powdered alum 12 grains. 

Powdered sulphate of zinc 4 grains. 

Mix — And dissolve in 4 ounces of rain water. 
Apply with a soft rag every 2 hours, letting a little 
into the eye each time. A favorite of old Dr. 
Naphey's, of Philadelphia. 

LINIMENTS. 

NO. I. 

Olive oil I ounce. 

Spirits of ammonia 3 ounces. 

Mix — This is the old-fashioned white or soap 
liniment; is a good stimulating liniment, and is 
often used in making other liniments, as follows: 

NO. 2. 
Tincture of capsicum i ^^ ounces. 
Soap liniment i }4 ounces. 

Mix — Use in pleurisy and inflammation of the 
lungs to get up a counter irritation. 

NO. 3. 

Camphor i dram. 

Alcohol I ounce. 

Glycerine i ounce. 

Mix — A capital application for rheumatism and 
neuralgia, applied to the part with brisk rubbing 
every 4 hours. 



MEDICAL DIVISION. 2/ 

NO. 4. 

Calomel 2 drams. 
Lard, fresh, 2 drams. 
Camphor gum i dram. 
Whisky i ounce. 
Spirits of ammonia 3 ounces. 
Mix — An excellent application to pains and 
bruises to take soreness away. 

OINTMENTS. 

NO. I. 

Mercurial ointment i ounce. 

Simple cerate (or pure lard) i ounce. 

Pulverized camphor i dram. 

Mix — A very healing application to open sores, 

ANOTHER — NO. 2. 
Pulverized opium J^ scruple. 
Acetate of lead 20 grains. 
Lard i ounce. 

Mix — An excellent remedy for piles, etc., ap- 
plied twice a day with the finger. 

ANOTHER — NO. 3. 

Prepared chalk i ounce. 

Olive oil 3 drams. 

Lard, fresh, i ounce. 

Mix — For burns and excoriations where there 
is much acrid discharge; should be applied every 
4 hours, washing off the parts with soft, warm 
water. 



28 DOMESTIC GUIDE. 



ANOTHER — NO. 4. 

Cerate of copper i dram. 
Resin cerate i ounce. 

Mix — For flabby ulcers, warts, indolent erup- 
tions, etc. 

ANOTHER — NO. 5. 

Citrine ointment ^ dram. 
Lard, pure, ^ ounce. 

Mix — An excellent application for inflamed lids, 
with inflammation of the eye also. 

NO. 6. 

BASILICON OINTMENT. 

Yellow resin 2^ ounces. 

Lard 4 ounces. 

Beeswax i ounce. 

Mix — By melting together in a tin vessel, and 
stir until it gets cool ; is a good ointment for dress- 
ing any old sore to induce the healing process; 
also this to cause suppuration. 

NO. 7. 

Basilicon ointment i ounce. 

Cantharides, in fine powder, y^ ounce. 

Spirits of turpentine y^ ounce. 

Mix thoroughly — Dress the wound or sore 3 
times a day with the above, and it will cause the 
wound to discharge -a healthy matter in a day or 
two. 



MEDICAL DIVISION. 29 

EXPECTORANTS, OR MEDICINES TO 
LOOSEN COUGHS AND COLDS,. 

NO. I. 

Syrup of squills i ounce. 

Syrup of squills compound i ounce. 

Camphorated tincture of opium i J^ ounces. 

Tincture of assafetida 30 drops. 

Syrup simplex (or simple syrup) 2 ounces. 

Mix — Take a tea-spoonful of the above every 
3 hours for an adult ; and for a child ten years old 
and over ^ tea-spoonful every 3 hours ; for a child 
under ten from 10 to 30 drops. This is an old and 
favorite prescription of the author for coughs and 
cold on the lungs, and will be found very reliable. 
The dose may be increased if the cough does not 
let up or get loose, given as above. 

NO. 2. 

Oil of anise J^ ounce. 
Oil of sweet almonds y^ ounce. 
Balsam of fir ^ ounce. 
Laudanum i ounce. 
Tincture of ipecac i ounce. 
Tincture lobelia i ounce. 
Simple syrup 8 ounces. 

Mix — Take a tea-spoonful every 3 or 4 hours ; 
reduce the dose for children. 

ANOTHER — NO. 3. 

Mucilage of gum Arabic 8 ounces. 
Lemon juice 2 ounces. 
Rock candy 4 ounces. 



30 DOMESTIC GUIDE. 



Mix — Tea-spoonful every 3 or 4 hours, accord- 
ing to the severity of the case. Excellent where 
there is much irritation of the bronchial tubes. 

ANOTHER NO. 4. 

Simple syrup i ounce. 
Lemon juice i ounce. 
Sweet spirits of nitre i ounce. 
Mix — A tea-spoonful should be taken every 2 
hours until the cough is better. 

ANOTHER NO. 5. 

Lemon juice 4 ounces. 
Honey 2 ounces. 
Balsam of fir ^ ounce. 
Whisky 2 ounces. 

Mix — Tea-spoonful every 3 hours or oftener if 
the case requires. 

NO. 6. 

Whisky i quart. 

Pulverized sugar 2 pounds. 

Tincture of lobelia i ounce. 

Tincture of opium i ^ ounces. 

Mix — Take a table-spoonful 3 or 4 times a day. 
This is especially adapted where there is a tendency 
to consumption. 

ANOTHER NO. /. 

Best Jamaica rum ^ pint. 

Brown sugar i pound. 

Syrup of ipecac 2 ounces. 

Tincture of lobelia y^ ounce. 

Mix — Tea-spoonful doses every three or four 



MEDICAL DIVISION. 



31 



hours. This is a favorite with many eminent doc- 
tors of my acquaintance. 

ANOTHER NO. 8. 

Balsam of copaiba yi ounce. 

Balsam of fir ^ ounce. 

Tincture of lobelia i ounce. 

Syrup of stillingia 2 ounces. 

Simple syrup 3 ounces. 

Mix — Tea-spoonful every 2, 3 or 4 hours, as 
the case may require for coughs, colds and whoop- 
ing cough for a child the dose should be much 
less — about half. 

ANOTHER NO. 9. 

Syrup of sarsaparilla i ounce. 
Fluid extract of licorice 2 ounces. 
Syrup of tolu i^ ounce. 
Simple syrup 3 ounces. 

Mix — Tea-spoonful every 3 hours ; splendid in a 
tight, harsh cough. 

ANOTHER NO. lO. 

Sweet spirits of ammonia ^/^ ounce. 
Hemlock oil i ounce. 
Organum oil yi. ounce. 

Mix — and rub the throat along both sides to- 
ward the wind-pipe 4 or 5 times a day. 

ANOTHER NO. II. 

Carbonate of soda i dram. 

Sal ammoniac 2 drams. 

Fluid extract gentian 6 fluid drams. 

Fluid extract henbane 2 fluid drams. 



32 DOMESTIC GUIDE. 



Syrup tolu 2 fluid ounces. 

Mix — Dessert-spoonful 3 times a day to thin 
the expectoration. 

ANOTHER NO. 12. 

Muriate of ammonia lo grains. 

Powdered seneca lO grains. 

Powdered gum Arabic 12 grains. 

Powdered licorice root 12 grains. 

Mix — Dissolve one such powder in a cup of hot 
water, and drink morning and evening, for a cough 
with soreness of the lungs and hoarseness. 

ANOTHER NO. I 3. 

Sweet spirits of nitre i ounce. 

Camphorated tincture of opium ^ ounce. 

Camphor water 2 ounces. 

Mix — For a child give a tea-spoonful in water 
every 2 hours ; the very best thing for small chil- 
dren I know of. 

GARGLES. 

NO. 2 FOR SORE THROAT. 

Cold sage tea i pint. 
Powdered alum ^ ounce. 
Simple syrup or honey 2 ounces. 
Mix — Use as a gargle a table-spoonful every 2 
hours. 

NO. 3. — FOR PUTRID SORE THROAT. 

Common salt i ounce. 

Lemon juice 2 table-spoonfuls. 

Water ^ pint. 

Mix — Use a table-spoonful every half hour. 



MEDICAL DIVISION. 33 

FOR DIPHTHERIA. . 

Steep I ounce bayberry. 

Yellow root 2 ounces. 

Cayenne pepper lO grains. 

Honey 6 ounces. 

J/2;ir— Tea-spoonful every half hour, evacuating 
the bowels with castor oil, and apply counter irri- 
tation to the throat externally. 

ANOTHER. 

Tannin 20 grains. 

Sulphate zinc 5 grains. 

Tincture lobelia i ounce. 

Alum 5^ ounce. 

Water 6 ounces. 

Mix — Use as a gargle, a table-spoonful every 2 
hours, and occasionally swallow a little in order to 
reach all the parts affected. 

ANOTHER. 

Table salt 2 drams. 

Black pepper i dram. 

Golden seal i dram. 

Nitrate of potash i dram. 

Alum I dram. 

Mix — And pulverize, and put into a tea-cup, 
which half fill with boiling water; stir well, and 
then fill up with good vinegar; use every ^, 1,2, 
3, or 4 hours, as the case requires. The patient 
may swallow a little each time. Apply i ounce of 
each spirits of turpentine, sweet oil, aqua am- 
monia, mixed, to the whole of the throat external- 



34 DOMESTIC GUIDE. 



ly as a liniment, and so to the breast bone, every 4 
hours, keeping a flannel cloth over the parts. This 
is one of the very successful prescriptions. 

EXPECTORANT ELIXIR. 

Syrup of tolu i ounce. 

Syrup of squills ^ ounce. 

Paregoric ^ ounce. 

Wine of ipecac ^ ounce. 

Mucilage of gum Arabic 2 ounces. 

Mix — Dose, tea-spoonful every 3 or 4 hours. 

FOR DIPHTHERIA. 
Steep I ounce bayberry, yellow root 2 ounces, 
Cayenne pepper 10 grains, in i quart of water for 
4 hours ; strain and add 8 ounces of honey; give a 
tea-spoonful every i, 2, or 3 hours, according to 
the case. Apply mustard leaves soaked in vine- 
gar to the throat externally, and let the patient 
breathe the vapor of slacking lime. 

TO PREVENT SCARLET FEVER. 

Bisulphite of magnesia 5 drams. 
Essence of peppermint yi ounce. 
Water j^ pint. 
Mix — Tea-spoonful in water 3 times daily. 

TO CURE GRAVEL AND SUPPRESSION 
OF URINE. 

Acetate of potassium 10 grains. 

Powdered uvi ursi 30 grains. 

Mix — Steep in boiling i pint for two hours. 
Take, while warm, table-spoonful every 2 hours. 



MEDICAL DIVISION. 35 



CURE FOR CHRONIC CATARRH IN THE 

CHEST. 

Spirits of turpentine 2 ounces. 
Cider vinegar i dram. 
Yolk of an egg. 
Rose water a wine-glassful. 
Oil of lemon i tea-spoonful. 
Mix — Rub morning and evening over chest be- 
fore and behind; also along sides of neck. 

TONIC TO INCREASE THE APPETITE. 

Granulated sulphate of iron 3 grains. 
Powdered socotrine aloes i grain. 
Powdered calumba 5 grains. 
Powdered cinnamon 5 grains. 
Mix — Dissolve i such powder in a wine-glass of 
water, and take every morning before eating. 

RHEUMATISM CURE. 

Iodide of potassium 4 scruples. 
Huxham's tincture and water 2 fluid ounces. 
Take a dessert-spoonful in water 3 times a day 
after meals. 

FOR CATARRH IN THE HEAD. 

Salt 3 ounces. 

Pulverized sugar 2 table-spoonfuls. 

Water i pint. 

Mix — Throw the head back, and throw a tea- 
spoonful of the mixture into each nostril from a 
small vial 3 times a day. 



36 DOMESTIC GUIDE. 



FOR FEVER AND AGUE. 

Chloride of sodium (or common salt) lo ounces. 
Slippery-elm water i pint. 

Mix — Take a tea-spoonful every hour between 
the attacks. 

TO RELAX THE BOWELS. 

Rhubarb in powder 2 grains. 
Powdered extract of May-apple ]^ grain. 
Rochelle salts 2 drams. 

Mix — Take one such powder in wine-glassful of 
water every 6 hours until bowels move. 

FOR SUMMER COMPLAINT. 

Cayenne pepper yi ounce. 

Tincture of opium ^ ounce. 

Tincture rhubarb ]4 ounce. 

Essence of peppermint ^ ounce. 

Spirits of camphor J^ ounce. 

Mix well — Dose, 12 to 30 drops in a little 
water, according to age and violence of symptoms; 
repeated every 15 or 20 minutes. No one having 
this by him and taken in time will ever have the 
cholera. 

TO DESTROY AND REMOVE WORMS. 

Santonine 3 grains. 

Powdered cinnamon 10 grains. 

Mix — Give one such powder in the evening, put- 
ting the child to bed without supper. Next morn- 
ing give a dessert-spoonful of castor oil, combined 
with 5 drops of turpentine. 



MEDICAL DIVISION. 3/ 

CURE FOR INFLAMED EYES. 

Powdered alum 12 grains. 

Powdered sulph. of zinc 4 grains. 

Mix — And dissolve in 6 ounces of water. Ap- 
ply by means of an old, clean cloth every 2 hours, 
letting a little get into the eyes every time. 

TO CAUSE A CHILD TO SLEEP. 

Bromide of potassium }i ounce. 

Cinnamon water 2 fluid ounces. 

Mix — Dose, give a child 6 years old and up to 
10 years ^ tea-spoonful before evening meal; for 
an adult 2 tea-spoonfuls may be given at supper- 
time to induce a quiet night's rest. 

CURE FOR NEURALGIA AND SICK HEAD- 
ACHE. 

Fluid extract hemlock i dram. 
Sal ammoniac 3 fluid drams. 
Syrup of orange peel 2 ounces. 
Water 2 ounces. 

Mix — Take a tea-spoonful 3 times a day after 
meals. 

FOR COMMON SICK HEADACHE. 

Powdered rhubarb 18 grains. 
Powdered capsicum 5 grains. 
Carbonate soda 6 grains. 
Aloes 10 grains. 
Castile soap 10 grains. 

Mix — And divide into 12 pills. Take one pill 
an hour before each meal. 



38 DOMESTIC GUIDE. 



SALVE FOR OLD SORES. 
Carbolic acid in crystals 5 grains. 
Clean lard ^^ Troy ounce. 
Oil of geranium 3 drops. 
Mix — And use as a dressing once daily. 

FOR SCROFULA AND SYPHILIS. 
Tincture of yellow dock i ounce. 
Tincture blue flag 2 ounces. 
Iodide potash ^ ounce. 
Syrup simple 4 ounces. 

Tea-spoonful every 4 hours, before each meal, 
and at bed-time. 

THRUSH OR SORE MOUTH. 

Borax yi ounce. 

Lump sugar i ounce. 

Powdered sage ^ ounce. 

Mix — By the use of mortar and pestle. Take 
into the mouth what will lay on the point of a 
case-knife 4 or 5 times a day. 

OINTMENT FOR BRONCHOCELE (OR 

GOITER). 

lod. pot. yi ounce. 

Iodine y^ ounce. 

Sal ammoniac ^ ounce. 

Lard ^ pound. 

Rub all together, and keep in a wood box or a 
wide-mouth bottle. Apply twice daily rubbing 
it in well, and have the patient in a warm place 
close to the stove during the application. 



MEDICAL Division. 39 

FOR BRONCHITIS. 

Tincture blood-root ^ ounce. 

Tincture black catosh ^ ounce. 

Balsam of tolu ^ ounce. 

Wine of ipecac ^ ounce. 

Sweet spirits of nitre i ounce. 

Syrup simplex 2 ounces. 

Mix — Take a tea-spoonful every 3 or 4 hours. 
This is one of the best remedies known. In con- 
nection with the above the patient may inhale the 
following: Laudanum i ounce; tincture of lobelia 
I ounce ; hot water i quart. Will aid expectora- 
tion and allay irritation. 

CHOLERA AND DIARRHEA. 

Spirits of camphor 3 drams. 

Laudanum 3 drams. 

Oil of turpentine 3 drams. 

Oil of peppermint }4 dram. 

Mix — Dose, ^ to i tea-spoonful every i , 2 or 
3 hours, according to case. This is a celebrated 
prescription. 

ANOTHER — FOR SAME AS ABOVE. 

Laudanum i ounce. 
Tincture camphor y^ ounce. 
Tincture of ginger 2 ounces. 
Tincture capsicum ^ ounce. 
Mix — One-half tea-spoonful in a wine-glassful 
of water every i ^ or 2 hours. 



40 DOMESTIC GUIDE. 

MILD CATHARTICS. 
Sulphur I ounce. 
Cream of Tartar 2 ounces. 
Pulverized rhubarb 20 grains. 
Mix — Dose, ^ to i tea-spoonful every evening 
until the desired effect is procured. 

CHOLERA-MORBUS. 

Syrup of rhubarb i ounce. 

Tincture opium camph. i }i ounces. 

Tincture of ginger ^ ounce. 

Tincture capsicum ^ ounce. 

Syrup simplex 2 ounces. 

Mix — Tea-spoonful every 15 or 20 minutes un- 
til symptoms let up; and then a tea-spoonful may 
be taken every 2 or 3 hours. 

COLIC. 

Tincture nux vomica i dram. 

Water 8 ounces. 

One-half tea-spoonful every hour for an adult; 

for a child under 10 years 15 to 20 drops is a dose; 

repeated every j4 or i hour as the case may indi- 

cate 

CHRONIC CATARRH. 

Iodine 10 grains. 

Alcohol I dram. 

Water 2 ounces. 

Put the alcohol and iodine into the bottle, and 
shake until dissolved; then add the water. Wash 
out nostrils and throat with warm water, and then 
inject with a small syringe one-half tea-spoonful 



MEDICAL DIVISION. 4I 

twice daily ; will cure as far as the medicine reaches 
in from i to 4 weeks the very worst cases. 

CATHARTIC TINCTURE. 

Senna 2 ounces. 

Jalap I ounce. 

Fennel seed I ounce. 

Whisky I quart. 

Mix — And let stand 12 days; strain and add I 
pound white sugar. Dose, child 2 to 12 years, 
tea-spoonful every 2 hours until bowels move ; for 
■an adult 2 table-spoonfuls every 3 or 4 hours until 
•desired effect is produced. 

CHOLERA MORBUS AND PAINFUL 
DIARRHEA. 

Oil of cloves I ounce. 

Oil of peppermint I ounce. 

Oil of cajeput I ounce. 

Alcohol 4 ounces. 

Mix — Dose, from 10 drops to i tea-spoonful, 
according to age of patient, and severity of case. 
This will be found exceedingly reliable and ver)' 
valuable. 

FOR IRRITATION OF THE SKIN. 

Neatsfoot oil ^ pound. 
Spermaceti 3 ounces. 
White wax J^ ounce. 
Rose water yi pint. 
Essence of bergamot ^ ounce. 
Melt together, stirring constantly, and be care- 
ful not to burn it. Apply once or twice daily. 



42 DOMESTIC GUIDE. 



ANOTHER OF THE KIND. 

Clean lard 3^ ounce. 

Glycerine ]^ ounce. 

Spermaceti i dram. 

Camphor I dram. 

Oil of rose 5 drops. 

Melt the spermaceti in the lard and the other 
ingredients. Use, as the case requires, once or 
twice daily. 

FOR COUGHS AND COLDS. 

Alcohol I ounce. 

Oil of anise i dram. 

Oil of almonds i dram. 

Balsam of tolu i y^ drams. 

Balsam of fir i %^ drams. 

Mix — From 10 to 20 drops for a child, and 
from 30 drops to a tea-spoonful for an adult, in 
water sweetened with honey. 

NO. 2. 
Honey i ounce fld. measure. 
Sweet oil I ounce fld. measure. 
Lemon juice i ounce fld. measure. 
Sweet spirits of nitre i ounce fld! measure. 
Mix — Dose, where the cough is very trouble- 
some, tea-spoonful every 2 or 3 hours. 

NO. 3. 
Flax-seed meal i ounce. 
Water i quart. 

Boil for one-half hour, then strain and add the 
juice of two lemons and 2 pounds of rock candy. 



MEDICAL DIVISION. 45 

Dose, a table-spoonful every 2 or 3 hours. If the 
cough is accompanied by loss of appetite add one- 
half ounce powdered gum arable. 

FOR CHAPPED HANDS, FEET, OR LIPS. 

Sweet oil 3 ounces. 

Spermaceti 4 ounces. 

Pulverized camphor i ounce. 

Mix together by gentle heat, constantly stir- 
ring, and when all thoroughly melted and mixed, 
set off and stir until cool. Apply every evening 
with a little heat. 

PILLS FOR COLIC. 

Sulph. morphine 2 grains. 

Pulverized opium 2 grains. 

Pulverized camphor 5 grains. 

Capsicum 5 grains. 

Mix — Make into 12 pills by the aid of pulver- 
ized acacia mucilage thick. One will generally 
give prompt relief. 

TAR SYRUP FOR THE LUNGS. 

Tar I tea-cupful. 

Loaf sugar 2 pounds. 

Water i quart. 

Put all into a tin pan, and boil for two hours; 
then let cool, and pour off the syrup. A table- 
spoonful taken every 2 hours; or, if the lungs are 
sore, it may be taken every hour; gradually di- 
minish the dose as the case improves. 



44 DOMESTIC GUIDE. 



WHOOPING-COUGH. 

Blood beet, slice thin, and lay in a pan ; place a 
thick layer of brown sugar between each layer of 
beet until pan is full. Set in oven and cook slowly 
until the coloring matter is all out of beets ; then 
pour off the syrup. A table-spoonful every 3 or 4 
hours, according to the severity of the case ; for a 
very small child a less quantity for a dose, given 
as above. 

NO. 2. 

Balsam of fir J^ ounce. 

Honey i pound. 

Butter one-half pound. 

Melt the balsam and butter together, then add 
th*e honey. Mix them thoroughly. Dose, from 
one-half to tea-spoonful, given every 3 or 4 hours. 

COUGH BALSAM. 
Lemon juice one-half pint. 
Eggs, 3. 

Beat well together, then put into a bottle and 
add honey and whisky, of each one-half pint, and 
balsam of fir one-half ounce. A tea-spoonful may 
be given every 4 hours ; in severe cases give every 
2 or 3 hours. 

COUGH BALSAM. 

Jamaica rum one-half pint. 
Candied honey, or rock candy, I pound. 
Fluid extract of licorice 4 ounces. 
Syrup of squills 2 ounces. 



MEDICAL PIVISION. 45 

Slippery-elm water one-half pint. 

Mix by shaking well. Dose, a tea-spoonful 3 
or 4 times daily ; is a grand, good remedy ; has a 
great name in certain places. 

COUGH BALSAM. 

Whisky i quart. 

Granulated sugar 2 pounds. 

Laudanum i ounce. 

Tincture lobelia i ounce. 

Spirits camphor i ounce. 

Place the sugar and whisky in a jug, and set 
into a kettle with water in, and boil for i hour, 
shaking occasionally ; then add the other ingredi- 
ents. Dose, tea-spoonful every 3 hours; is a very 
superior remedy in cases of cough of long stand- 
ing. 

COUGH SYRUP. 

Hop tea, made strong, i pint. 

Brown sugar i pound- 
Jamaica rum I pint. 

Mix thoroughly with heat. Dose, I to 2 tea- 
spoonfuls is a dose ; every 4 hours, or oftener, as 
case requires. 

NO. 2. 

Balsam tolu i ounce. 

Balsam copaiba i dram. 

Sweet spts. eth. nit. i ounce. 

Camph. tr. opii 2 ounces. 

Simple syrup 3 ounces. 

Mix — Dose, one-half to i tea-spoonful every 
hour. 



46 DOMESTIC GUIDE. 



NO. 3. 

Pulverized extract licorice i ounce 

Syrup of ipecac i ^ ounces. 

Tincture lobelia I dram. 

Camph. tinct. opii i ^ ounces. 

Rose water 2 ounces. 

Mix — Dose, tea-spoonful every 2 or 3 hours. 

NO. 4. 

Slippery-elm water one-half pint. 

Rock candy i pound. 

Syrup of comfrey i ounce. 

Best port wine one-half pint 

Mix — Dose, tea-spoonful every 3 hours. This 
is an excellent remedy in cough following measles 
or scarlet fever ; also from recent cold, etc. 

FOR CROUR 

Perchloride of iron i dram. 

Simple syrup i pint. 

For a child under 10 years one-half tea-spoonful 
every 3 hours; for adult tea-spoonful every 2 or 3 
hours as case requires. 

NO. 2. 

Common salt 2 table-spoonfuls. 

Pulv. alum I ounce. 

Simple syrup 3 ounces. 

Mix — Dose, tea-spoonful in 4 table-spoonfuls of 
water, taken at 4 doses, 5 minutes apart, and this 
kept up until patient should vomit or get relief. 



MEDICAL DIVISION. 47 



NO. 3. 

Alum pulv. one-half tea-spoonful. 
Molasses 4 table-spoonfuls. 

Mix — Dose, one-half teaspoonful every half 
hour until relief is obtained. 

NO. 4. 
Tartar emetic 10 grains. 
Syrup of squills 2 ounces. 
Simple syrup 3 ounces. 

Mix — One-half tea-spoonful every 5, 10, 15 or 
20 minutes until relief is afforded. 

NO. 5. 
Syrup ipecac i ounce. 
Tincture lobelia one-half ounce. 
Alum water i ounce. 

Mix — Dose, 20 drops every 1 5 minutes until re- 
lief ; if a very severe case increase the dose. 

NO. 6. 
Oil wintergreen 10 drops. 
Oil lobelia 10 drops. 
Alcohol I ounce. 

Mix — Dose from 3 to 10 drops, given every 10 
or 15 minutes until paroxysm is relieved. 

DEAFNESS. 
Sweet oil one-half ounce. 
Glycerine one-half ounce. 
Mur. tinct. iron y^ ounce. 
Carbolic acid 5 drops. 
Mix — Drop 2 or 3 drops of this in the ear two 



48 DOMESTIC GUIDE. 



or three times a day. First syringe the ear out 
well with warm water and sweet milk, of each one- 
half. 

NO. 2. 

Almond oil one-half ounce. 

Lard oil i ounce. 

Sulph. morphine 5 grains. 

Mix — And put into the ear 2 or 3 drops twice a 
day, first cleansing the ear with warm water and a 
little slippery-elm water or gum arabic water. 

NO. 3. 

Of course, in all cases of deafness there is more 
or less need of constitutional treatment, and the 
following is good: 

Tincture of cincliona 2 ounces. 

Mur. tinct iron i dram. 

Syr. sarsaparilla i ounce. 

Simple syrup 1 1^ ounces. 

Dose, tea-spoonful before each meal. 

NO. 4. 
Quinine 30 grains. 
Carb. of iron 20 grains. 
Pulv. acacia one-half ounce. 

Water sufficient quantity to make a mass ; make 
into 30 pills. Take one before each meal. 

NO. 5. 
YelhDw bark pulv. one-half ounce. 
Rhubarb pulv. 2 drams. 
Nux vomica 5 grains. 
Pulv. acacia i ounce. 



MEDICAL DIVISION. 49 

Water sufiBcient quantity to make 60 pills. Take 
one before each meal, and one before going to bed, 

FOR DIARRHEA. 

Gum arabic i ounce. 

Essence Cinnamon one-half ounce. 

Essence peppermint one-half ounce. 

Camph. tinct. opii i ounce. 

Mix by adding to these 4 ounces simple syrup. 
After all are thoroughly mixed take a tea-spoonful 
every 3 hours, or oftener, until relief is obtained. 

NO. 2. 
Syrup of rhubarb aromatic 2 ounces. 
Paregoric i ounce. 
Tincture of capsicum i dram. 
Tincture of caticu 2 drams. 
Water i ^ ounces. 

Mir — One-half to i teaspoonful every I, 2 or 3 
hours. 

NO. 3. 

Pulverized opium 30 grains. 

Pulverized gum camphor 5 grains. 

Gum arabic 40 grains. 

Make 20 pills. Take I every 2 or 3 hours. 

NO. 4. 
If there is blood passing the bowels take the 
castor oil as above. Follow with: 
Doveri 12 grains. 
Tannin 5 grains. 
Sugar of lead 3 grains. 
Divide into 6 powders. Take i every 3 hours. 



50 DOMESTIC GUIDE. 



NO. 5. 

First take a table-spoonful of castor oil with 3 
drops of turpentine. After the above has been 
taken say 4 hours, then take a tea-spoonful of the 
following every two and one-half hours: 

Tincture of caticu 2 drams. 

Camph. tinct. opii. i ounce. 

Syrup of sarsaparilla one-half ounce. 

Simple syrup 2 ounces. 

DYSENTERY. 

Tincture of aconite 5 drops. 

Tincture of ipecac 15 drops. 

Water 4 ounces. 

Dose, tea-spoonful every hour or two. 

NO. 2. 
Sugar of lead 5 grains. 
Dover's powder 24 grains. 
Tannin 2 grains. 
Gum arable % ounce. " 

Mix — Divide into 1 2 powders ; give one every 
I, 2, or 3 hours. 

TONIC OF AN ALTERATIVE CHAR- 
ACTER. 

Gum myrrh i ounce. 

Calumba i ounce. 

Gentian i ounce. 

Rhubarb i ounce. 

Peruvian bark i ounce. 

Alcohol I quart. 

Mix all together, and let stand for 8 days ; then 



MEDICAL DIVISION. 5 I 

strain, and add ^ pound loaf sugar. Dose, tea- 
spoonful in water before eating or 3 times daily. 

NO. 2. 
Sesquioxide of iron 2 drams. 
Aloes I dram. 

Rhubarb, pulverized, one-half ounce. 
Mix — Make into 40 pills with the aid of muci- 
lage of acacia, one to be taken every evening at 
ibed-time. 

NO. 3. 

Peruvian bark i ounce. 

Virginia snake root i ounce. 

Valerian root I ounce. 

Quassia I ounce. 

Cardamom seeds ^ ounce. 

Alcohol I quart. 

All to be bruised and allowed to stand 8 days, 
and then strain and add i pound rock candy. 
Dose, tea-spoonful before each meal. 

GENERAL TONIC AND APPETIZER. 

Aloes 2 drams. 
Rhubarb 2 drams. 
Capsicum 2 drams. 
Virginia snake root one-half ounce. 
Valerian root one-half ounce. 
Quassia one-half ounce. 
Brandy i quart. 

Mix and let stand 10 days. Dose, 2 tea-spoon- 
fuls before each meal, or 3 times a day. 



52 DOMESTIC GUIDE. 



NO. 2. 

Tincture cinchona 2 ounces. 
Best whiskey 4 ounces. 
Simple syrup 2 ounces. 
Mix — Tea-spoonful 4 times daily. 

NO. 3. 

Gentian tincture 2 ounces. 

Calumba tincture 4 ounces. 

Tincture cinchona 2 ounces. 

Syrup of tolu i ounce. 

Water one-half pint. 

Mix — Dose, a table-spoonful before eating. 

NO. 4. 

Calumba 2 ounces. 

Quassia 2 ounces. 

Water i yi, pints. 

Alcohol 1 1^ pints. 

Mix and let stand 6 days, shaking every day. 
Then strain and take a table-spoonful before each 
meal and before going to bed. 

NO. 5. 

Seneca snake root 2 ounces. 

Prickly-ash bark 3 ounces. 

Yellow bark i ounce. 

Rhubarb, pulverized, one-half ounce. 

Best whiskey i J^ pints. 

Mix and let stand 10 days. Then strain, and a 
table-spoonful taken before meals will be found an 
excellent appetizer, and will be a permanent tonic, 
purifying the blood and toning up the liver. This 



MEDICAL DIVISION. 5$ 

has had a great reputation, and is undoubtedly one 
of the best prescriptions of the kind in use. 
FOR DIARRHEA AND SUMMER COM- 
PLAINT. 

Laudanum i ounce. 

Spirits of camphor i ounce. 

Essence peppermint i ounce. 

Hoffman's anodyne i ounce. 

Tincture of ginger one-half ounce. 

Tincture capsicum i dram. 

Mix — Dose, tea-spoonful every I or 2 hours in 
a little water. This is one of the very best. 

NO. 2. 

Dover's powders 15 grains. 

Gum arable pulverized i ounce. 

Tannin i dram. 

Mix — Divide into 24 powders, i to be taken in 
a little sugar and water every i or 2 hours until 
symptoms abate. 

DROPSY. 

Digitalis tincture one-half ounce. 

Tincture of Queen of the Meadow 2 ounces. 

Aqua pura 4 ounces. 

Mix — Dose, tea-spoonful every 4 hours. 

NO. 2. 

Horse radish root 4 ounces. 

Vinegar i quart. 

Mix and boil down to i pint. Strain and add 
4 ounces of honey. Dose, tea-spoonful every 2 
hours. 



54 DOMESTIC GUIDE. 



NO. 3- 

Foxglove I dram. 

Wild cherry bark i ounce. 

Juniper berries i ounce. 

Water i quart. 

Boil down to i pint. Strain and add i pint best 
Holland gin. Tea-spoonful every 4 hours. Is 
said to be very reliable. 

EMETICS. 

Lobelia 3 drams. 

Blood root one and one-half ounces. 

Skunk cabbage one and one-half ounces. 

Ipecac 2 drams. 

Capsici one-half dram. 

Mix — Dose, put 2 tea-spoonfuls into 4 table- 
spoonfuls of hot water. Stir up well, then, when 
sufficiently cool, take a tea-spoonful every 5 or 10 
minutes. 

NO. 2. 
Tincture lobelia 2 drams. 
Mustard, pulverized, 2 drams. 
Wine of ipecac 2 ounces. 

Mix — Dose, one-half tea-spoonful every 10 
minutes until effect is had. 

NO. 3 — (powder). 

Ipecac, pulverized, one-half ounce 

Molasses 4 ounces. 

Water one-half pint. 

Mix — Give a table-spoonful every quarter hour. 



MEDICAL DIVISION. 55 

NO. 4. 

Zinci sulph. one-half ounce. 

Mustard 2 ounces. 

Water one-half pint. 

Mix — Dose, wine-glassful every 5 minutes. This 
has been highly recommended. I have never used 
it. Could not recommend it from personal knowl- 
edge, but it might be tried in urgent cases where 
the contents of the stomach should be ejected at 
once. 

ERYSIPELAS. 

Mur. tincture ferri i dram. 
Water 4 ounces. 

Mix — Tea-spoonful every 3 hours. 

NO. 2. 

Quinine 30 grains. 

Doveri 15 grains. 

Mix — Divide into 15 powders. Give I every 3 
hours. Poultices of buckwheat flour may be ap- 
plied externally, or of flax-seed meal. Some 
recommend a dressing of cotton batting carefully 
applied to the entire surface affected. Others use 
slippery-elm poultices; others willow bark poul- 
tices. All have their advocates and admirers, and 
all have been used with benefit at one time and 
another. The tincture of iodine painted to the 
parts affected has done well in my hands, together 
with tonics internally. 

NO. 3. 
Tincture mur. ferri one-half ounce. 



$6 DOMESTIC GUIDE. 

Acid carbolic one-half dram. 
Water 2}4 ounces. 

Mix — Dose tea-spoonful 3 times a day, largely- 
diluted with water. 

NO. 4. 
Quinine sulph. 20 grains. 
Carb. ferri one-half ounce. 
Doveri 12 grains. 

Mix — Divide into 30 powders, i every 2 or 3 
hours. 

EYE-WATER AND WASH. 

Zinc sulph. 5 grains. 

Blue vitriol 5 grains. 

Fine salt 5 grains. 

White sugar 5 grains. 

Morphine 5 grains. 

Soft water 5 ounces. 

Bathe the eye every 3 or 4 hours, letting a little 
into the eye each time. This is good for weak or 
inflamed eyes, and will be found good for animals 
as well as men. 

NO. 2. 

Ess. peppermint }( ounce. 

Rain water ^ ounce. 

Mix — Use as other eye-water. This has cured 
some bad cases of inflamed eyes. If the eye is 
very irritable add i dram laudanum and further re- 
duce with rain water. This should be done with 
any prescription; make it so that the patient can 
tolerate it. 



MEDICAL DIVISION. 5/ 



NO. 3. 

Zinc sulph. 2 grains. 

Salt 2 grains. 

White sugar 2 grains. 

Morphine 2 grains. 

White of I egg. 

Water i ounce. 

Mix all by rubbing the ingredients well together, 
then add the water and press all the oil or liquid 
through a fine linen cloth; and then use as other 
•eye- waters. 

NO. 4. 

Zinc sulph. 5 grains. 

Salt 5 grains. 

Morph. 2 grains. 

Lard i ounce. 

Rub together thoroughly, and apply to the lids 
;and between the lids 3 or 4 times a day. 

FOR GRANULATED EYES. 

Blue vitriol 4 grains. 

Borax I grain. 

Mix thoroughly by means of the mortar and 
pestle. Then, with a fine camel hair pencil, ap- 
ply to the granulations 2 or 3 times a day. 

NO. 2. 

Blue vitriol 3 grains. J 
Borax i grain. 
Morph. I grain. 
Rain water i ounce. 

Mix — Apply with the finger or drop a drop or 
two into the eye 3 or 4 times daily. 



58 DOMESTIC GUIDE. 



NO. 3. 

Zinc sulph. 3 grains. 

Plumbi acetas 3 grains. 

Morph. I grain. 

Water i ounce. 

Mix — Drop into the eye 3 times daily. 

NO. 4. 
Zinc sulph. 2 grains. 
Morph. I grain. 

Tinct. hydrastes canadensis 2 drams. 
Rain water i ounce. 

Mix — Put 2 or 3 drops into the eye every 4. 
hours. 

NO. 5. 

Plumbi acetas 3 grains. 
Morph. sulph. i grain. 
Tinct. catecu i dram. 
Common salt 2 drams. 
Rain water 2 ounces. 

Mix — Two or three drops into the eye every 3. 
or 4 hours. 

EARACHE. 

Hen's oil i ounce. 
Morph. I grain. 

Mix — Put 4 or 5 drops into the ear twice a day^ 
plugging up the ear each time with cotton. 

NO. 2. 

Chloroform one-half ounce. 

Laudanum one-half ounce. 

Mix — Keep well corked and put 3 or 4 drops in 



MEDICAL DIVISION. 59 

the affected ear 2 or 3 times a day, covering well 
with cotton. 

NO. 3. 
Tinct. of arnica i dram. 
Sweet oil i dram. 

Morph. sulph. aquae one-half ounce. 
Mix — Drop 4 or 5 drops into the ear once daily, 
keeping covered well with cotton. 

SCARLET FEVER. 

Tinct. of bell i dram. 

Water 3 ounces. 

Dose, tea-spoonful every 3 or 4 hours to pre- 
vent. Wash the patient every evening in weak lye 
water, using plenty of soap and rubbing dry with 
coarse towel. 

NO. 2. 

Tinct. aconite i dram. 

Simple syrup 4 ounces. 

Mix — Give a tea-spoonful every 2, 3 or 4 
hours, when it is certain the patient has the fever, 
using the bathing process as above directed daily. 
If the throat is very sore take I ounce of syrup of 
squills, I ounce slippery-elm water, 3 ounces syrup 
simplex. Mix and gargle every hour or two. 

FELON REMEDIES. 

Wet a cloth with the tinct. of lobelia, and bind 
on, re-wetting the cloth as often as it becomes 
dry. 



60 DOMESTIC GUIDE. 

NO. 2. 

Fly blister one-half ounce. 

Apply over the point of pain, and let remain 6 
hours ; then remove and apply the lance ; or take 
a sharp needle and open down to where the matter 
is formed, and give a free outlet ; then poultice for 
a few days. 

NO. 3- 

Steam the part with yellow dock for ! or 2 hours 
at a time, repeating as often as pain comes back ; 
is said to have cured felons frequently. 

NO. 4. 

Common rock salt I ounce. 

Turpentine i ounce. 

Mix — Wet a cloth with the mixture as often as 
it gets dry, and keep bound well on the parts ; 
will, it is said, cure felons in a few days. 

NO. 5 RADICAL. 

Probably the surest and most reliable cure is to 
have a competent surgeon, as soon as the pain is 
definitely located, to put the lancet down to the 
point of suppuration, and thus relieve at once pres- 
sure and pain ; follow with some poultice. In a few 
days, a cure in the great majority of cases is 
effected without running the risk of losing the 
bone or of stiffness of the joints, and this is my 
plan in every case. 

FOR FEVER SORES. 
Sulph. zinc i dram. 
Cc'pperas 3 drams. 



MEDICAL DIVISION. 6l 



Gun powder 5 drams. 

Soft water, hot, I quart. 

Mix — Boil for half hour ; set away to settle ;: 
then wash the sore with it every day once; it is. 
said to have cured many bad cases. 

AGUE. 

Yellow bark 2 ounces. 
Cream of tartar 2 ounces. 
Calumba root one-half ounce. 
Gentian root one-half ounce. 
Orange peel one-half ounce. 
Rhubarb root ^ ounce. 
Whisky 2 quarts. 

Mix, and let stand 10 days. Dose, a table- - 
spoonful 3 or 4 times daily. 

HEADACHE. 

Gelseminum tinct. 2 drams. 

Ginger tinct. 3 drams. 

Water 4 ounces. 

Mix — Tea-spoonful every 3 hours. 

NO. 2. 

Tinct. of senna one-half ounce. 

Aromatic syr. rhubarb 4 ounces. 

Mix — Dose, a tea-spoonful every 2 hours until ' 
the bowels are moved. The dose may be increased 
or diminished, according to the case, and that 
should be the practice always in using remedies 
from a book like this. Intelligent people are ex- 
pected to use their own judgment in this matter, as. 
the medium dose is always given here. 



62 DOMESTIC GUIDE. 



INFLAMMATORY FEVERS. 

Tinct. of aconite one-half dram. 
Tinct. veratrum veride I dram. 
Water 4 ounces. 

Mix — Tea-spoonful once an hour until fever sub- 
sides, then once in 3 hours. 

NO. 2. 
Turpentine 2 drams. 
Gum arabic I ounce. 
White sugar i ounce. 
Peppermint water 2 ounces. 
Mix — Dose, tea-spoonful every 3 or 4 hours. 

INFLAMMATION OF LIVER. 

Chloride of ammonium 2 ounces. 

Pulv. and make into 15 grain powders, i to be 
taken every 4 hours. This by many is thought to 
be a specific for the above complaint. 

NO. 2. 

Podophylline pulv. 20 grains. 

Dandelion i dram. 

Hydrargicum creta one-half ounce. 

Mix — Divide into 40 powders, i to be taken 
every 3 hours. 

INFLAMMATION OF THE STOMACH. 

Tinct. of baptisia i ounce. 

Water 4 ounces. 

Mix — Dose, tea-spoonful every 4 hours. Warm 
fomentations over the stomach, together with the 
mildest king gruel and soup. For several days 
nothing of a solid character taken. 



MEDICAL DIVISION. 6$ 

NO. 2. 

Gum arabic i ounce. 

Opii pulv. I dram. 

Soda bicarb. ^ ounce. 

Mix — Divide into 30 powders, i to be given 
every 2 hours, dissolved in a little milk or slippery- 
elm water. 

SOOTHING INJECTIONS FOR ALL GEN- 
ERAL PURPOSES. 

Sweet milk i ^ pints. 

Molasses 2 ounces. 

Lard 2 ounces. 

Salt yi ounce. 

Dissolve all and make thoroughly warm. Then 
introduce in proper amounts and retain as long as 
possible. Slippery-elm water or mucilage may be 
used in place of the milk. 

CATHARTIC INJECTION. 

Milk I pint. 
Mucilage i pint. 
Castor oil 4 ounces. 
Laudanum i dram. 

ATix — Use as is -necessary to procure a move- 
ment of bowels. 

NO. 2. 
Senna ^ ounce, ."^teeped in i ^ pints water. 
Strain, and then add i ounce Epsom salts. 
Ess. peppermint 15 drops. 
Use as required. » 



64 DOMESTIC GUIDE. 



ASTRINGENT INJECTION. 

Flax-seed tea i pint 
Laudanum i dram. 
Mix — Use as required. 

NO. 2. 
White-oak bark 2 ounces. 
Poppy-heads 6 ounces. 

Steep in quart water for 2 hours. Strain for 
use. 

NO. 3. 

Tannin i dram. 

Laudanum one-half ounce. 

Sugar of lead i dram. 

Mucilage water I pint. 

Mix — Use as the case may need. Sometimes 
4 ounces at a time is sufficient ; again it may be 
necessary to use more. Usually an amount vary- 
ing from I to 3 ounces will be all that is needed at 
a time. They should be frequently repeated to do 
good and to get the desired effect, as the first one 
or two may be ejected at once. 

FOR ITCH OR SCABIES. 

Pulv. brimstone 2 drams. 

Turpentine 2 drams. 

Lard 2 ounces. 

Mix by melting the turpentine and lard together 
and stirring in the sulpur in fine powder. Apply 
night and morning after having washed off the parts- 
well^ with warm water and castile soap. 



MEDICAL DIVISION. 6$ 

NO. 2. 

Sulphur I ounce. 

Carbonate of potash i dram. 

Lard 2 ounces. 

Mix — Anoint the parts well as above. 

HIVES. 
Sulphur I ounce. 
Cream of tartar 2 ounces. 

3fix — One-half tea-spoonful every 2 hours until 
bowels move. Bathe the body with saleratus 
water, and most cases will yield to the above treat- 
ment. 

PALSY. 

Tinct. lobelia ij4 ounces. 

Sulphuric ether 2 ounces. 

Tinct. cayenne pepper one-half ounce. 

Laudanum i ^ ounces. 

Chloroform one-half ounce. 

Mix — Bathe the parts affected with this lini- 
ment thoroughly every 3 or 4 hours, and take in- 
ternally the following : 

Bromide pot. i dram. 

Acacia water 4 ounces. 

Mix — Tea-spoonful every 20 minutes until 
spasms let up or stop. Then give an active cathar- 
tic. Compound cath. pills are as good as anything, 
giving 3 every 4 hours until bowels respond prop- 
erly, repeating treatment upon the first signs of a 
recurrence of the spasms ; and it is said that many 
cures have been wrought in this manner. 



66 DOMESTIC GUIDE. 



RHEUMATISM. 

Gum guiac i ounce. 

Black cohosh-root i ounce. 

Poke-root I ^ ounces. 

Best rye whiskey I quart. 

Let stand lO or 12 days, shaking each day, and 
you then have one of the best remedies for con- 
stitutional rheumatism there is. Dose, a tea- 
spoonful every 3 or 4 hours. 

NO. 2. 
Colchicum tinct. 2 ounces. 
Tinct. of black cohosh i ounce. 
Simple syrup 2 ounces. 
Mix — Tea-spoonful every 4 hours. 

NO. 3. 

Colchicum-seed 2 ounces. 

Black cohosh-root 2 ounces. 

Poke-root 2 ounces. 

Gum guiac 2 ounces. 

Blue flag root 2 ounces. 

Prickly-ash bark 2 ounces. 

Wintergreen leaves 2 ounces. 

Best gin 2 quarts. 

Mix and shake every day for 2 weeks, and then 
it is ready for use. Dose, tea-spoonful every 3 or 
4 hours in sweetened water. 

NO. 4. 

Carbonate of lithia i dram. 

Divide into 8 powders, i to be taken before 
each meal. 



MEDICAL DIVISION. 6/ 

RHEUMATIC, CATHARTIC, AND 
DIURETIC. 

Holland gin i quart. 

Flour of sulphur 4 ounces. 

Tinct. juniper berries i ounce. 

Ess. wintergreen one-half ounce. 

Mix and shake when taken, as the sulphur settles 
to the bottom of the bottle. The dose is a wine- 
glassful before each meal until the bowels are acted 
upon, and then hold on for two or three days, 
when it can be resumed again. Also, have oil of 
cedar on hand, and rub the part with that, same as 
with liniment, 2 or 3 times daily. 

PILE OINTMENT. 

Flour of sulphur 2 ounces. 

Powdered nutgall i ounce. 

Pulv. opium I grain. 

Lard sufficient quantity to make salve. Apply 
night and morning to the parts. There was once 
a patent on this prescription, and the receipt has 
sold more than once for ;^500. It was patented by 
William W. Baily, of Mansfield, Ohio, and en- 
joyed a great reputation in all that part of the State 
as a sure cure in every case. It undoubtedly is very 
good. 

NO. 2. 

Plumbi acetas i dram. 

Zinci sulph. 20 grains. 

Morph. sulph. 5 grains. 

Basilicon ointment i ounce. 

Mix — Apply night and morning. 



68 DOMESTIC GUIDE. 



FOR SALT RHEUM. 
Stramonium leaves 4 ounces. 
Hops 2 ounces. 
Lard 6 ounces. 
Dilute alcohol 2 ounces. 

Mix, and simmer on a slow fire until the right 
consistence is obtained. Apply twice daily. 

FOR ULCERS AND SKIN DISEASES. 

Sweet oil 2^ pints. 

Turpentine one-half pound. 

Beeswax ^ pound. 

Butter }{_ pound. 

Red lead i pound. 

Honey ^ pound. 

Pulv. camphor one-half pound. 

Melt the beeswax, olive oil, and butter and tur- 
pentine together, and strain ; then heat to nearly 
the boiling point, and gradually add the red lead, 
stirring constantly until it becomes black or brown ; 
then remove from the fire, and, as it cools, add the 
honey and camphor previously mixed. Anoint 
the parts affected or spread upon a soft cloth and 
bind on the parts. 

ELDER FLOWER OINTMENT. 

Elder flowers 3 ounces. 

Pure lard oil 4 ounces. 

Simmer upon slow fire until to the consistence 
of an ointment ; then box or bottle for use. This 
is invaluable for burns and scalds. Should be ap- 
plied twice daily. 



MEDICAL DIVISION. 69 

FEVER SORE OINTMENT. 

Ext. tobacco i dram. 

Alcohol I ounce. 

Beeswax one-half ounce. 

Lard 4^ ounces. 

Dissolve the extract in the alcohol, having the 
beeswax and lard together ; then put the ext. in 
and continue the heat constantly until the alcohol 
is evaporated. Apply twice daily. Is a grand, 
good one for sores of long standing. 

FOR CHAPS AND CHAFINGS. 

Spermaceti 3 drams. 

White wax i dram. 

Olive oil I y^ ounces. 

Melt over a gentle fire and stir until cool. Ap- 
ply to any case of above It will not keep long ; 
hence make in small amounts. 

FOR DRIVING AWAY SWELLINGS. 
Bark qf the root of bitter sweet 2 ounces. 
Stramonium leaves 2 ounces. 
Cicuta 2 ounces. 
Belladonna 2 ounces. 
Yellow dock root 2 ounces. 
Poke-root 2 ounces. 
Venice turpentine 2 ounces. 
Alcohol I pint. • 

Water i pint. 
Lard i pound. 

Bruise all the roots and put into suitable kettle 
for stewing. Then put on the alcohol and suffi 



yO DOMESTIC GUIDE. 



cient water to cover all, and keep warm or moder- 
ately hot 12 hours. Then add the lard and in 
crease the heat until all the leaves are crisped. Then 
strain and add the turpentine, and keep it well 
stirred until cool. Apply 2 or 3 times a day with 
a hot flat-iron, and keep the part bandaged. 

FOR NEURALGIA. 

White of egg i dram. 

Rhigoline 4 ounces. 

Oil of peppermint 2 ounces. 

Collodion i ounce. 

Chloroform i ounce. 

Mix — Shake occasionally, and in 24 hours is 

ready for use. Anoint the parts affected 3 times 

daily. 

ASTHMA. 

Fid. ext. lobelia 2 ounces. 

Iodide of potash 3 drams. 

Tinct. of capsicum 2 drams. 

J/^'.^-— Tea-spoonful every 4 hours. This is a 
good one. 

NO. 2. 

Lobelia seed one-half ounce. 

Skunk cabbage balls one-half ounce. 

Cranberry bark i ounce. 

Stramonium seed y^ ounce. 

Capsicum ^ ounce. 

Alcohol I quart. 

Mix, and in two weeks is ready for use. It 
should be shaken daily. Tea-spoonful 3 or 4 times 
daily to cure, and every 20 or 30 minutes for relief 



MEDICAL DIVISION. 7 1 

NO. 3. 

Prussiate of potash i ounce. 

Water 2 ounces. 

Simple syrup 6 ounces. ' 

Sul. ether i dram. 

Mix — Dose, tea-spoonful 5 times daily will com- 
pletely cure even the worst cases almost to a cer- 
tainty. Try it 

NO. 4. 

Prussiate of pot. i ounce. 

Ext. hyoscyamus i dram. 

Water 2 ounces. 

Syr. simple 3 ounces. 

Mix — Dose, tea-spoonful 5 times -b day. 

NOSE BLEEDING. 

Tannic acid 2 drams. 

Sulphate of zinc 10 grains. 

Mix by the use of the mortar and pestle, and a 
very fine powder is obtained, which maybe snuffed 
up the nose, and is good. 

NO. 2. 

Copperas i ounce. 

Alum one-half ounce. 

Mix, and when reduced to a fine powder then 
heat to a red heat, and the red mixture is formed ; 
then pulverize again, and then it can be used as a 
snuff in nose-bleeding, or made into an ointment 
with the addition of a little lard, and used in bleed- 
ing piles or any other case where it can be applied 
to stop blood. 



72 DOMESTIC GUIDE. 



NO. 3. 

Tannic acid 2 drams. 

Arom. sulph. acid i dram. 

Alcohol 2 drams. 

Water 2 ounces. 

Mix — Use with syringe for nose-bleeding ; for 
bleeding from lungs or stomach a tea-spoonful may 
be taken internally every half hour until relief is 
obtained. 

NO. 4. 

Tannic acid 2 drams. 

Use by snuffing up the nose ; will be found a 
quick and reliable remedy. 

FOR CORNS. 

Pulv. potash 2 ounces. 

Pulv. salt of lemon i ounce. 

Mix — Bind on about 15 grains of the powder on 
the corn for 4 or 5 nights. Will effect a cure. 

NO. 2. 

Sheep sorrel juice 4 ounces, simmered down to 
a thick salve. 

Add potash pulv. i dram. 

Bind a little on the corn for 2 or 3 nights, until 
it turns black. Then leave to drop out itself It 
will make a sore to pull it out. 

FOR BURNS. 
Sweet oil one-half pint. 
Laudanum one-half ounce. 
Beeswax one-half ounce. 
Mix by the aid of gentle heat and dress daily. 



MEDICAL DIAISION. 73 

NO. 2. 

Lime water 2 ounces. 

Linseed oil 2 ounces. 

Mix — Spread all over the parts burned. Then 
cover with cotton batting, and then wet that with 
same. Re-dress daily. 

NO. 3. 

Laudanum one-half dram. 

Oil savin 2 ounces. 

Oil turpentine i ounce. 

Lard 6 ounces. 

Mix and dress the burned surface once a day. 

NO. 4. 
Glycerine 2 ounces. 
Pulv. opium I dram. 
Sweet oil 4 ounces. 
Mix — Dress the burn with it once a day. 

BRONCHOCELE. 

Fid. ext. sarsaparilla 4 ounces. 
Fid. ext. gentian 4 ounces. 
Iodide of potash one-half ounce. 
Iodide of ammonia one-half ounce. 
Mix — Tea-spoonful after each meal. 

OINTMENT FOR BRONCHOCELE. 

Iodide of potash Y^ ounce. 

Iodine ^ ounce. 

Sal ammoniac Y ounce. 

Lard one-half pound. 

Mix — Rub on with some frictio7t twice daily. 



74 DOMESTIC GUIDE. 



FOR BRONCHITIS. 
Tinct. of blood root one-half ounce. 
Tinct. of black cohosh one-half ounce. 
Bals. tolu one-half ounce. 
Wine of ipecac one-half ounce. 
Sweet spirits of nitre i ounce. 
Mix — Tea-spoonful in a little water from 3 to 5 
times a day. 

BARR'S LINIMENT. 

Bar soap 2 ounces. 

Oil turpentine 3 ounces. 

Camph. gum 4 ounces. 

Alcohol one-half gallon. 

Chloroform 4 ounces. 

Mix by means of gentle heat, and while hot or 
quite warm bottle for use. The best way to apply 
is to coat the part affected with the liniment and 
cover at once with oil silk or paper. It is good 
in all painful swellings and in rheumatism and 
croup. 

NEURALGIA LINIMENT. 

Alcohol one-half ounce. 

Turpentine one-half ounce. 

Sulphuric ether one-half ounce. 

Chloroform one-half ounce. 

Laudanum one-half ounce. 

Gum camphor ^ ounce. 

Oil of cloves y^ ounce. 

Oil of lavender ^ ounce. 

Mix- — ^This is one of those remedies for the 



MEDICAL DIVISION. 75 

painful affections of neuralgia and rheumatism that 
is almost a specific. It is a little expensive or it 
would be more generally used. But it will pay any 
family to get it and keep it on hand. It should be 
applied 2 to 4 times a day, with heat, being care- 
ful not to blister the parts. 

DR. BLACK'S LINIMENT. 

Gum camph. y^ ounce. 
Alcohol 2 ounces. 
Linseed oil 3 ounces. 
Spts. turpentine 4 ounces. 
Aqua ammon. 5 ounces. 
Tinct. capsicum 3 ounces. 
Oil organum 2 ounces. 

Mix — This has been used for general purposes for 
many years with great success. 

LINIMENTUM SAPONIS. 

Bar soap 2 ounces. 

Gum camph. i ounce. 

Oil rosemary one-half ounce. 

Oil organum 3 drams. 

Aqua ammon. i ounce. 

Alcohol 1 1^ pints. 

Mix by means of gentle heat, and put into large 
mouth bottles. This makes a semi-solid compound, 
and is applicable to all cases where a liniment is in- 
dicated, and will be found to be very valuable. 
Should be used 3 or 4 times daily by means of 
heat. 



']6 DOMESTIC GUIDE. 



HARTSHORN LINIMENT. 

Olive oil 2 ounces. 

Aqua ammon. i ounce. 

Spts. turpentine i ^ ounces. 

Spts. camphor ^ ounce. 

yiix — To be applied by means of heat in cases 
of rheumatism or stiffness and soreness of any part 
•of a muscular character. 

BARTLETT'S LINIMENT. 

Alcohol I quart. 

Gum camph. 6 ounces. 

Oil organum i ounce. 

Oil spike i ounce. 

British oil ^ ounce. 

Mix — Keep in a warm place until all is thor- 
oughly mixed ; for bruises, strains, rheumatism 
in man or beast, and also good for croup in chil- 
dren. To be applied 3 or 4 times a day. Dr. 
Bartlett, of Ohio, used this for years with wonder- 
ful results. The receipt has been often sold 
for $5. 

BABBITT'S LINIMENT. 

Lard oil 5 ounces. 

Oil of spike 4 ounces. 

Oil of vitriol 2 y^ ounces. 

Mix by putting the two first together and add the 
oil of vitriol a little at a time. This will be found 
good in poll evil and that kind of thing. Take a 
bit of cotton, wet with the liniment, and press it 
down to the bottom of the pipe. An application 



MEDICAL DIVISION. J^ 

twice a day will be sufficient. Also good in fis- 
tula in anus. Applied in same manner as above, 
it is a true cure in these cases. This liniment 
was brought to this country by the German farrier 
named Nackey, and bought of him by Mr. Bab- 
bitt for $20, and has been used in many cases 
very successfully. 

LINIMENT HYDRARGI. 

Mercurial ointment i ounce. 

Solution of ammon. i ounce. 

Camphor liniment i ounce. 

Liquefy the mercurial ointment and camphor 
liniment with gentle heat. Then add the ammonia 
with agitation. This is good to discuss enlarged 
glands and swellings generally. 

OPIUM LINIMENT. 
Tincture of opium 2 ounces. 
Soap liniment 2 ounces. 

Mix — This is an excellent application to any 
painful part. To be applied every 3 hours. 

GERMAN MAGNETIC LINIMENT. 

Lard oil 4 ounces. 

Aqua ammon. 4 ounces. 

Spts. turpentine 4 ounces. 

Aqua, pure, 4 ounces. 

Mix — This will be found to excel as an applica- 
tion for rheumatism, bruises, lameness in man or 
beast, neuralgia, sprains, or any kind of painful 
stiffness. To be applied every 2 or 3 hours. Rub 
in well, and heat applied. This liniment, when 



78 DOMESTIC GUIDE. 

properly made, is a creamy white mixture, and was 
once sold for ;^25.c>o. It is one of the very best, 
and a bottle full should always be kept on hand. 

LINIMENT FOR BURNS AND SCALDS. 

Water of lime 2 ounces. 

Sweet oil 2 ounces. 

Mix — This is an excellent application for burns 
and scalds of recent date. Should be applied with 
cotton batting. 

CAMPHOR LINIMENT. 
Gum camph. i ounce. 
Sweet oil 3 ounces. 

Mix — Good in sprains and bruises. Apply 3 or 
4 times daily. 

CHLOROFORM LINIMENT. 

Chloroform 3 ounces. 

Olive oil 4 ounces. 

Mix — An excellent remedy in any painful af- 
fection, applied every 4 hours. Keep the parts 
well bandaged. 

CROTON LINIMENT. 

Croton oil i ounce. 

Oilcajeput 3 ounces. 

Alcohol 3 ounces. 

Mix — This is a pustulating liniment, good when 
a counter-irritation is desired. Should be applied 
about every 2 hours until pustules begin to appear. 
It will usually take effect in 5 or 6 hours, and the 
liniment should not be applied after the first effect 



MEDICAL DIVISION. 79 

is noticed. Care should be taken not to rub the 
eyes before washing the hands, as it will irritate 
wherever it touches. 

TO ESCAPE BAD DREAMS 

Carbonate of ammon. 6 grains. 

Compound tinct. cardamonds 3 drams. 

Water 2 ounces. 

Mix — Take at bed-time at i draught. 

TO PREVENT SCARLET FEVER. 

Bisulphite of magnesia 5 drams. 

Ess. peppermint one-half ounce. 

Water 4 ounces. 

Mix — Table-spoonful in water 3 times a day. 

TO PREVENT TYPHOID FEVER. 

Rosemary 4 ounces. 

Sage 4 ounces. 

Lavender 2 ounces. 

Bur 2 ounces. 

Camphor i ounce. ' 

Garlic i ounce. 

Wine vinegar i gallon. 

Mix — Wine-glassful before each meal. 

TO PREVENT CHILLS AND FEVER. 

Gentian-root i ounce. 
Wild-cherry bark one-half ounce. 
Peruvian bark i ounce. 
Boiling water i quart. 

Simmer 15 minutes and strain. Dose, a wine- 
glassful before each meal. 



8o DOMESTIC GUIDE. 

PREVENT CHILLS AND FEVER. 
Sherry wine i quart. 
Peruvian bark 2 ounces. 
Ginger y^ ounce. 
Mix — Dose, a table-spoonful before each meal. 

TO PREVENT CHOLERA. 

Tinct valerian 2 drams. 

Wine of ipecac i dram. 

Laudanum 20 drops. 

Oil of peppermint 5 drops. 

Mix — Give 25 drops every hour or two. 

NO. 2. 
Powdered opium 10 grains. 
Black pepper 20 grains. 
Assafetida 30 grains. 
Mix — Make into 10 pills; one each day. 

DIET DRINKS FOR SICK CHILDREN. 

Take 2 ounces of pearl barley and boil it for 1 5 
minutes in one-half pint of water ; throw away the 
water and add 2 quarts of boiling water, and boil 
down to I quart. Give when needed, say once in 
2 or 3 hours 2 table-spoonfuls. 

OAT-MEAL GRUEL. 

Oat-meal 2 ounces. 

Water, cold, 2 ounces. 

Mix and allow to stand a few minutes until the 
meal swells. Then add I pint boiling water and 
keep hot at the boiling point, adding hot water 
enough to make up for the .evaporation, stirring 



MEDICAL DIVISION. 8 I 

occasionally. Then sweeten and add a few stoned 
raisins and a little nutmeg. 

TOAST WATER. 

Take toast as brown as can be without burning, 
and pour cold water over it and sweeten, and give 
as often as desired. 

RICE WATER. 
Rice 2 ounces. 
Water i quart. 

Mix and boil lyi hours. Then sweeten and 
flavor to suit the taste. 

ARROW-ROOT FOR 

Arrow-root 2 ounces. 

Mix with warm water to make a paste, and 
then I pint boiling water. Boil 5 minutes. 

ARROW-ROOT POP WITH MILK. 

Arrow-root i ounce. 

Mix to a paste with a little cold milk. Then 
add a pint of boiling milk and keep on the stove 5 
minutes. Then cool and flavor to suit the patient. 

POP OF UNBOLTED FLOUR. 

Take a table-spoonful of unbolted flour and mix 
it with sufficient cold water to make it the thick- 
ness of cream. Stir into this a pint of boiling 
water and simmer until it becomes clear ; add a 
little salt ; after stirring and beating it well remove 
from the fire; then mix with 4 table-spoonfuls of 
cream and sweeten with white sugar. 



82 DOMESTIC GUIDE. 

POP OF BOILED FLOUR. 

Take a tea-cupful of flour, tie it up tightly in a 
cloth, and boil it 6 hours ; cut off and throw away 
the outer, doughey, soft portion of the ball ; grate 
the hard portion and mix with milk to the thick- 
ness of thin starch ; then stir it into boiling milk, 
and sweeten with white sugar. 

TAPIOCA. 
Place a tea-spoonful in a tea-cupful of cold 
water and let stand over night. Then add a pint 
of water or milk and a little salt. Place on the 
stove to simmer for half an hour or so. Then 
flavor and sweeten to suit. 

SAGO. 

Sago 2 ounces. 

Boil in I pint of water 2 hours ; take care that 
all the grains dissolve ; add boiling water from 
time to time to make up for evaporation ; then 
strain and flavor. 

PANADA. 

Stale bread, one-half inch thick, free from crust ; 
toast to a nice brown. Two slices of this toasted 
bread cut into small squares, are to be placed in a 
bowl and a little salt sprinkled on them ; then a 
pint of boiling water to be poured on them, and a 
little nutmeg added. 

GELATINE FOOD. 

Take a piece of gelatine 2 inches square and 
soak it in cold water for i hour. Then boil it in 



MEDICAL DIVISION. 83 

one-half pint of water until it dissolves, which will 
be in 10 or 15 minutes. Have at hand a tea- 
spoonful of arrowroot mixed into a paste with a 
little water, and add it to the boiling water before 
removing from the fire, with a half tumblerful of 
milk, stirring the whole constantly. Then add 2 
table-spoonfuls of cream. Sweeten with a small 
quantity of white sugar, and at once take from 
the fire, as it will burn if left over the fire with the 
sugar in. 

DR. MEREI'S FOOD FOR CHILDREN. 

Take a tea-spoonful of arrowroot and boil it in 
J{ pint water. Add y^ pint boiling milk and add 
2 table-spoonfuls of cream. 

ANOTHER PREPARATION OF ARROW- 
ROOT. 

Place a tea-spoonful of arrowroot in a porcelain 
vessel, with as much cold water as will make it a 
fine dough. Then a cupful of boiling milk or of 
beef tea. Stir the mixture and allow it to boil a 
little until the whole acquires the consistence of 
fine jelly. All these preparations are to be fed to 
the patient as required. 

PROF. LEIBIG'S SOUP 
is made as follows, and is an excellent food for 
children, sick or well : 

Take a heaping table-spoonful of wheat flour, a 
table-spoonful of malt meal, and y}4; grains of bi- 
carbonate of potash. The potash may be obtained 
from the druggists, put up in 7)^ -grain packages 



84 DOMESTIC GUIDE. 

each, ready for use. Mix all well together, then 
add two table-spoonfuls of water and mix well ; 
then add ten table-spoonfuls of milk; place the 
whole upon a slow fire and stir until it begins to 
get thick. At this point remove from the fire and 
stir for five minutes ; heat again until it gets 
thick ; then remove and stir until it gets quite thin; 
and finally heat it until it boils. Now, when cool, 
pass it through a fine sieve or fine linen cloth, and 
it is fit for use. 

PROF. TROUSSEAU'S MEAT DIET. 
Lean beef or mutton is finely hashed, and then 
pounded in a mortar until a pulp, and then passed 
through a fine sieve. The thick, concentrated 
juice thus obtained is highly nutritious and easily 
digested, and when salted or otherwise seasoned, 
is quite acceptable. Give one or two table-spoon- 
fuls in fractional doses the first day. If well borne, 
increase the quantity day by day until i or 2 quarts 
are taken in the 24 hours. 

ACID SPONGE BATH. 

Muriatic acid 3 ounces. 

Nitric acid 2 ounces. 

Water 5 ounces 

Mix and add y^ of this to 2 gallons of water for 
a sponge bath. Make the whole a comfortable 
warmth by first heating the water. Place both 
feet into the water and sponge the legs and inside 
of the thighs, inside of the arms and over the liver. 
This should be practiced for 10 or 15 minutes 



MEDICAL DIVISION. 85 

morning and evening. An earthen-ware or wood- 
en vessel must be used, as the acid would corrode 
one of metal. 

ACID FOOT BATH. 

Nitric acid 4 ounces. 

Muriatic acid i ounce. 

Warm water 4 gallons. 

Mix — To be used in a wooden or an earthen 
vessel. An admirable foot bath in dyspepsia, 
with derangement of the liver and constipation of 
the bowels. Should be used every evening at 
bed-time. To bathe the abdomen is also a good 
plan in those cases. The sitz bath in case of piles 
and the hip bath in sciatica is often attended with 
very beneficial results if persisted in. 

ALKALINE BATH. 

Carbonate of soda i pound. 

Warm water 30 gallons. 

Mix — Useful in all scabby diseases and rheuma- 
tism, wandering gout and gouty habits of body ; 
also in gravel and kidney and bladder diseases. 

NO. 2. 

Carbonate of potash 4 ounces. 

Warm water 30 gallons. 

Mix — Use as a bath daily in cases as above, 
viz: skin diseases, rheumatism and gouty affec- 
tions, gravel and kidney troubles, or bladder diffi- 
culties. These baths should in all cases be per- 
sisted in for a length of time. 



86 DOMESTIC GUIDE. 



BORAX BATH. 

Borax 4 ounces. 
Glycerine 5 ounces. 
Warm water 30 gallons. 

Mix — Useful in scaly and other irritable diseases 
of the skin. 

COMPOUND SULPHUR BATH. 

Sulphuret of potassium 4 ounces. 
Hyposulphite of soda i ounce. 
Sulphuric acid I dram. 
Warm water 30 gallons. 

Mix — Good in all skin diseases and constitu- 
tional diseases, such as syphilis, scrofula, etc. 

ACID BATH. 

Nitric acid i yi ounces. 

Muriatic acid 2 ounces. 

Warm water 30 gallons. 

Mix — To be prepared in a wooden bath-tub. 
The patient should remain in the bath from 10 to 
20 minutes. Useful in cases where the liver is in- 
active, in jaundice, and where the perspiration 
has a fetid and sour odor. 

NO. 2. 

Dilute muriatic acid i^ ounces. 

Warm water 30 gallons. 

Mix — Prepare in wooden bath-tub. This tonic 
bath is useful in the hysterical and nervous pa- 
tients, and should be employed daily, to prepare 
them for the shower baths. 



MEDICAL DIVISION. 8/ 

SULPHUR BATH. 

Sulphuret of potassium 4 ounces. 
Water 30 gallons. 

Mix — Good in itch, lead colic, paralysis from 
lead, and all cutaneous diseases. 

IODINE BATH. 

Iodine i dram. 

Iodide of pot. one-half ounce. 
Solution of potassium 2 ounces. 
Warrfi water 30 gallons. 

Mix — Useful in scrofula, long standing rheuma- 
tism, and certain skin diseases. 

ARTIFICIAL SEA WATER BATH. 

Bay salt 2 pounds. 

Epsom salts 3 ounces. 

Iodide of potassium 2 drams. 

Lime water i ^ ounces. 

Warm water 30 gallons. 

Mix — This is a good substitute for natural sea 
water bath when the latter cannot be obtained. It 
may be used hot or cold. 

NO. 2. 

Common salt 9 pounds. 

Epsom salts 10 ounces. 

Chloride of magnesia 18 ounces. 

Water 30 gallons. 

Mix — It is found sea anemones and other deni- 
zens of the sea will live and thrive in this water, 
and this may be considered a delicate test o( this 
water. 



88 DOMESTIC GUIDE. 

CREOSOTE BATH. 
Creosote 2 drams. 
Glycerine 2 ounces. 
Water 30 gallons. 
Mix — Useful in scaly diseases of the skin. 

HEMLOCK AND STARCH BATH. 
Ext. Hemlock 2 drams. 
Powdered starch 2 pounds. 
Warm water 30 gallons. 

Mix — Useful in certain skin diseases character- 
ized by great sensitiveness and irritability. 

FOR SLEEPLESSNESS. 
Bromide of potassium one-half ounce. 
Cinnamon water 2 ounces. 

Mix — For adults the dose of this is a dessert- 
spoonful, taken just before the evening meal, and 
another dose just before going to bed. 
BEEF TEA. 

A pound of fresh beef should be chosen from 
the neck or loins and carefully freed from fat. It 
is then to be cut in fine pieces, and a very little 
salt and five grains of unbroken black pepper 
added. Pour over it a pint of cold water, and 
place it on the fire to simmer for 40 minutes. 
Then pour off the liquor and squeeze out all the 
juice through a cloth. The meat is then to be 
thrown aside and the tea returned to the fire to 
boil ten minutes. Care should be used not to put 
too much salt, as that is too often done, and it 
spoils it for the patient. 



MEDICAL DIVISION. 89 



EGGS, CREAM AND BEEF TEA. 
Wash 2 ounces of best pearl sago until the wa- 
ter turned from it is clear. Then stew the sago in 
one-half pint of water until it is quite tender and 
very thick. Mix with it one-half pint of good 
boiling cream and the yolks of 4 fresh eggs, and 
mingle the whole carefully with i quart of beef 
tea, which should be boiling. Then serve. 

GRUEL AND BEEF TEA. 

Take 2 table-spoonfuls of oatmeal with 3 of 
water, and mix them thoroughly. Then add a 
pint of strong, boiled beef tea. Boil all 5 njinutes, 
stirring to keep the oatmeal from burning, and 
strain through a hair sieve. This is a good restora- 
tive from sickness during convalescence before solid 
food can be taken. 

EXTRACT OF BEEF. 

Cut into small pieces one-half pound lean beef, 

cork it tightly in a wide-mouth porter bottle, which 

is to be placed in a kettle of cold water. The kettle 

is to be heated until the water boils, and is to be 

kept boiling for 3 hours. The bottle is then taken 

out and decanted, and seasoned with salt and 

pepper. 

ESSENCE OF BEEF. 

Take i pound of gravy beef, free from skin 
and fat, chop it up as fine as mince meat and pound 
it in a mortar with 2 table-spoonfuls of soft water. 
Then put it into a covered earthern jar with a little 
salt, cementing the edges with pudding paste. 



90 DOMESTIC GUIDE. 



Place the jar in an oven, or tie it tightly in a cloth 
and plunge it in a pot of boiling water for 3 hours. 
Then strain off the liquid essence, which will 
amount to about a wine-glassful in quantity. Give 
2 or 3 tea-spoonfuls frequently. 

A NOURISHING SOUP. 

Beef, a shin. 

Cold water 2 quarts. 

Boil until the meat is in shreds ; season with r 
red-pepper pod. This soft, jelly-like mass consti- 
tutes what is known as the "stock of soup." It 
can be kept for a week in a cool place. Whenever 
soup is wanted take a tea-cupful of this stock and 
add one-half pint of water, with vegetables. Boil 
and strain. Then toast small pieces of stale bread 
and put into the soup. This preparation, the ex- 
tracted nutriment of the meat and vegetables, 
without the solid matter, is often of great service 
when neither meat nor vegetables can be taken. 

AN EXCELLENT RESTORATIVE SOUR 

Take I pound of newly killed beef or fowl, chop 
it fine, and add one-half pint soft water, 6 drops 
muriatic acid, i tea-spoonful of common salt, and 
stir together. After 3 hours the whole is to be 
thrown upon a conical hair sieve, and the fluid al- 
lowed to pass through with a slight pressure. On 
the flesh residue in the sieve pour a wine-glassful 
of water and let it run through while squeezing the 
meat. You will now have a cupful of cold juice of 



MEDICAL DIVISION. 9 1 

a pleasant taste, and a wine-glassful may be taken 
at pleasure. 

STRONG BROTHS FOR CONVALES- 
CENTS. 

These may be made by mixing together several 
kinds of meat, such as beef, mutton and veal, 
cow's shin, etc. Bones may be added and any 
leavings of meat that are not too stale. Allow a 
pound of meat to a pint of water. Stew some 
slices of onions and pepper-corns with a little hot 
water. Pour it over the meat and cover close. 
Keep the mass from burning until it is nicely 
browned. Then add the remainder of the water 
cold, and simmer, closely covered, for 3 hours. If 
there be much fat skim it off when cold, and warm 
the hquor again. It must not be boiled fast. This 
is a strong broth and beneficial when the appetite 
is good. 

CHICKEN BROTH. 

Put the leg and wing of a chicken into i quart 
of water, and boil down to half the quantity. Add 
a tea-cupful of hot water, a table-spoonful of rice 
or barley, a little pepper, salt, and parsley ; if de- 
sired a little potato may be added. 

LAMB BROTH. 

Stew a lamb chop in a quart of water until it 
comes to shreds. Add a table-spoonful of barley 
or rice and a little salt and onion if desired. Strain 
and add a little parsley. 



92 DOMESTIC GUIDE. 



BAKED PARTRIDGE. 
Clean the partridge as you would a chicken to 
roast. Fill with raw oysters and season with but- 
ter, pepper and salt. Sew it up. Place in the 
oven well wrapped, with butter, and bake. 

BROILED PARTRIDGE. 

Open the partridge on the back, so as not to 
break the breast, which is usually preferred by the 
sick. Place it on the gridiron and broil, basting 
with butter while broiling. Serve on hot plates. 

BOILED TRIPE. 

See that the tripe has been well cleaned. Boil 
it in water until it becomes quite soft. Then pour 
off the water and boil a few minutes in milk, add- 
ing a little onion sauce. Serve in a tureen. This 
is an excellent and readily digestible food. 
BROILED OYSTERS. 

Toast some bread, butter, and pour the liquor 
of oysters over the toast. Set in the oven. Then 
broil the oysters on a small gridiron and place 
over the toast, with butter and pepper. 

CHICKEN JELLY. 

Cut up a chicken, break all the bones, and put 
it into a jar. Fill the jar with boiling water, close- 
ly cover it, and keep the chicken in this boiling 
water 3^ hours. Then strain the liquor and sea- 
son it with salt and mace. The mace and spices 
are generally disliked by most patients, and in 
that case should be omitted. 



MEDICAL DIVISION. 93 

MUTTON AND VEAL BROTH. 
Take a lean mutton-chop, i pint cold water, a 
little salt and a table-spoonful of rice, a little pars- 
ley, pepper and salt. Boil for an hour and serve. 
This broth will not keep, therefore it must be 
made fresh each time. 

CALVES' FEET IN MILK. 
Boil 2 calves' feet in 2 pints of milk and water 
3^ hours. This makes a very palatable dish when 
seasoned to the taste. 

VEGETABLE SOUP. 
Take 2 Irish potatoes, i onion and a piece of 
bread; place them in a quart of water, and boil 
down to a pint in a closely covered vessel. Add a 
little celery or parsley toward the close of the boil- 
ing. Salt and pepper may be employed at pleas- 
ure. If the directions are followed this v/ill be a 
very nice soup for convalescents. 

SOUP TABLETS. 

The following receipt is given by Dr. Reinsch 
in the German manuals of pharmacy for making 
the soup tablets so much in use in the German 
army during the late war : Take 1 1 parts by 
weight of good suet, melt in an iron pan, and 
make it very hot, so as to become brown. Add, 
while . keeping the fat stirred, 1 8 parts of rye 
meal, and continue heating and stirring, so as to 
make the mass brown. Add then 4 parts of dried 
salt and 2 parts of coarsely pulverized caraway- 
seed. The mixture is powdered into tin pans, shal- 



94 DOMESTIC GUIDE. 

low. The cakes resemble chocolate. About I 
ounce of this preparation is sufficient to yield 
when boiled with some water a ration of good 
soup, and the cakes, being agreeable to the taste, 
may be eaten also. 

OYSTER SOUP. 

Take of oysters one-half dozen, milk a tea-cup- 
ful, with enough liquor of the oysters to make a 
bowl, a few allspice and cloves, a nice lump of but- 
ter, pepper and salt. Bring to a boil and skim. 
Then throw in the oysters and simmer. Add ■ a 
few toasted crackers before removing from the fire. 

PANNED OYSTERS. 

Butter a large piece of bread and put into a right 
hot pan. Liquor of oysters pour into the pan. So 
soon as hot add the oysters and season light. Use 
no milk. A few table-spoonfuls of Maderia wine 
may be added just before removing from the fire. 

STEAMED OYSTERS. 

Scrub the oysters clean. Put in a steamer over 
a kettle of boiling water until they open. Serve 
on the shells. Eat with pepper, salt and butter. 

SCALLOPED OYSTERS. 

Take nice, large oysters, and put them with the 
liquor into a baking pan, with milk. Alternate 
layers of oysters and crackers crumbed, with plen- 
ty of butter, pepper, and salt, and a little ground 
mace. Bake. 



MEDICAL DIVISION. 95 

ROASTED OYSTERS. 
The oysters are to be well scrubbed. If not 
perfectly clean and white they are not fit for the 
sick room. The sight of dirty oyster shells is suf- 
ficient to disgust the patient with the dish. After 
the oysters are nicely scrubbed they are to be 
placed in an oven in a pan. They lose their 
liquor if put over the coals, but when thus roasted 
they preserve their liquor. Eat with butter. 

SUET PUDDING. 

Take i egg, half ounce of suet, to be chipped 
very fine in 4 ounces of flour and ^ of a pint of 
milk. Bake or boil. A gravy of roast meat 
poured over this makes a rich and agreeable dish. 

SUET BOILED IN RICE MILK. 

Take some rice milk (boiled rice and milk) and 
boil it When nearly boiled enough add a dessert- 
spoonful of beef suet, already minced as small as 
bread crumbs. Boil slowly for a few minutes, and 
take off the scum as it rises, or the suet may be 
enclosed in a muslin cloth bag. It must be eaten 
hot. This was once a favorite remedy for con- 
sumption. It certainly is an excellent means of 
getting fat into the system when there is a demand 
for that element, and in wasting diseases where 
cod-liver oil is ordered. 

WINE WHEY. 

Take a pint of fresh milk, and place it on the 
fire; as soon as it reaches the boiling point, add as 
much good Madeira wine or sherry wine as will 



06 DOMESTIC GUIDE. 

coagulate it, then the mixture, and sweeten or 
flavor for use. If properly made this will in some 
cases prQve of much service to the sick. 

LIME WATER AND MILK. 

Mix together equal parts of lime water and 
milk. This compound will sometimes be retained 
on a weak stomach when all else is rejected. 
ENGLISH MILK PORRIDGE. 

Rub up a table-spoonful of good flour or fine oat- 
meal in a little cold water, and when well mixed 
pour it slowly into a pint of hot milk, and boil a 
few minutes, stirring well. 

SPANISH CREAM. 

Isinglass half ounce. 

New milk i ^ pints. 

Simmer but do not boil. The yolk of 3 eggs 
to be beaten with half a cup of loaf sugar. Pour 
the hot milk on the eggs, spice to the taste, and 
put into moulds, allowing five hours for it to con- 
geal. 

AN EXCELLENT CUSTARD. 

Milk I pint, place it to boil; while boiling take 
off Eggs 3 — separate them and beat the yolks up 
with sugar enough to sweeten to the taste, and 
with corn starch a tea-spoonful, rubbed in smoothly. 
Then pour this egg and corn starch mixture into 
the pint of boiling milk. Boil for a few minutes 
>and stir constantly to prevent lumping and burn- 
ing. When the whole becomes a thick creamy 
mass, remove. Have ready in a dish some stale 



MEDICAL DIVISION. 9/ 

sponge cake wet with brandy or wine. Pour the 
custard over it and cover all with the white of 3 
eggs whipped stiff with a half tea-cupfuU of pulver- 
ized sugar and flavor with vanilla. This dish may 
be served in a pretty and tempting way by 
ornamenting the top with currant jelly. 

As many dishes with eggs are spoiled by the 
eggs having been improperly beaten, I give the 
following directions for beating eggs light: Never 
use an egg beater. Use only a fork, silver or steel. 
Beat it one way only, toward the left; beating first 
on one side of the dish and then on the other makes 
the mass heavy and causes it to fall. Attention to 
these few directigns will enable any one to beat, 
eggs into a dry, hght, and puffy condition. 

MILK, FLOUR AND IRON. 
Beat up carefully a table-spoonful of flour, one 
raw Q^^ and 20 grains of the sweet carbonate of 
iron with one-half pint of new milk, flavoring 
with nutmeg and white sugar. Take this for lunch 
with a biscuit; it will be found very valuable in the 
early stages of consumption and wasting diseases 

RICE PUDDING. 

Take 2 table-spoonfuls of rice, sugar to taste, i 
^%^, size of a walnut of butter, and i pint of milk. 
Mix and bake. This is a most valuable article of 
food, and easily got and quickly prepared, and to 
most patients a very desirable dish. Care should 
be taken in the preparation of this as well as all 
other dishes for the sick. 



98 DOMESTIC GUIDE. 

BRANDY AND EGG MIXTURE. 
Take a wine-glass full of good brandy and beat 
3 eggs up in it with a little sugar and nutmeg. 
Two table-spoonfuls should be given every 2, 4, or 
6 hours in cases of great prostration. Often the 
addition of a tea-spoonful of Huxham's tincture of 
bark to each dose will be found beneficial. 

ARTIFICIAL ASS'S MILK. 
Take one-half ounce gelatine and dissolve it in 
one-half pint hot barley water, then add two table- 
spoonfuls of refined sugar and pour into the 
mixture one pint of good new cow's milk. 

ARTIFICIAL GOAT'S MILK. 
Chop one ounce suet very fine, tie it tight 
in a muslin bag and boil it slowly in a quart of 
new milk; sweeten it with white sugar. This is 
an excellent preparation in some cases of wasting 
disease where the unpleasant odor of goat's milk 
prevents it from being taken. 

MACARONI AND VERMICELLI. 
Add a little cold water to i ounce of either. 
Boil for a few minutes, then pour away this wa- 
ter, and boil in one-half pint milk. Grate in 
cracker crumbs, butter, and add a little nutmeg, 
or make into pudding and bake. Macaroni is 
cheap, and a valuable article in the sick room. It 
and vermicelli may be advantageously added to 
any broth, or eaten with chicken or a chop in 
place of vegetables. It is a perfectly safe food. 



MEDICAL DIVISION. 99 

BOILED RICE. 

Rice, a tea-cupful. 

Cold water i quart. 

Add a little salt ; cover and boil with lid on, 
but do not stir. After it is boiled soft take off the 
.lid and set on the back of the stove to dry. All 
the grain will then be found separated. 

IRISH MOSS BLANC MANGE. 

Take of Irish moss only a small pinch, as it is 
very strong ; cold water a tea-cupful. Soak for 
half an hour. Boiling milk, one pint. Mix and 
sweeten to taste. Flavor with vanilla. Strain 
through a hair sieve and put in molds, and then 
on the ice to thicken. It should become so thick 
that it can be cut into slices. 

A cream with which to serve the above is made 
as follows: Take of milk a large coffee-cupful, 
place over the fire, and as it comes to a boil beat 
up an egg briskly in it, and flavor with wine or 
brandy. This cream poured over the blanc mange 
adds both to its flavor and nutritive qualities. 

CAUDLE. 

Beat up I Qgg with a wine-glassful of sherry, and 
add to it a half pint of hot gruel. Flavor with 
sugar, nutmeg and lemon-peel. This is often used 
in sleeplessness caused by debility. 

BRAN BREAD. 
Take of bran flour I quart, sour milk i pint, 
soda I tea-spoonful, a little salt, and syrup to 
sweeten to taste. Bake at once. 



lOO DOMESTIC GUIDE. 



OATMEAL MUSH. 

Take of oatmeal 4 table-spoonfuls ; boiling wa- 
ter I quart. Mix and boil for i ^ hours, adding a 
half tea-spoonful of salt. Then turn it out in small 
cups, and eat it with milk. 

CORN-MEAL GRUEL. 

To any amount of water add sufficient salt to 
give it flavor. Then stir in slowly enough corn 
meal to make a thick gruel, and let it remain on 
the fire for 15 minutes, stirring constantly, adding 
boiling water to keep it moderately thin. Serve 
with milk and sugar, molasses or honey, as pre- 
ferred. 

TO PREPARE TAPIOCA. 
Take of tapioca one-half tea-cupful ; water, i 
quart. Boil until perfectly clear. Sugar enough 
to sweeten to taste. Put in dish with sliced apple 
or peaches, and place in the oven to bake. Eat 
with cream, or instead of baking with apples in 
this way cut pine-apple, fresh or preserved, or 
marmalade, into the clear boiled tapioca, and eat 
with thick, rich cream. This is one of the very 
delicate dishes for the sick or convalescent. 

TAPIOCA OR SAGO WITH EGGS. 
Boil as above directed. Instead of apples or 
peaches put in two eggs and a little nutmeg, and 
then bake. Eat with or without cream. Farina 
is prepared in the same way as tapioca, using milk 
instead of water. 



MEDICAL DIVISION. lOI 

CORN STARCH. 

Take milk i pint, to be brought to a boiling 
point. Corn-starch 3 table-spoonfuls. Mix with 
milk into a thin paste, and break in i egg if de- 
sired. Then add all to the boiling milk. Sweet- 
en, put in a little pinch of salt, and stir to prevent 
burning. Boil until it becomes thick. Then turn 
into a mould to cool. 

BREAD PUDDING. 
One pint of milk. 
Two eggs. 

Mix and sweeten. Place a few slices of but- 
tered bread on top, and put in oven to bake. 

FOR ITCH. 

Gun powder i ounce. 

Chalk I dram. 

Sweet cream 4 ounces. 

Let stand 1 2 hours ; then apply. 

I. E. Fraze. 

SALT-RISING BREAD. 

Take of new milk i tea-cupful, salt a small half 
tea-spoonful, boiling- water i quart; mix, and 
allow it to stand until about milk warm, then stir 
in flour until it becomes quite stiff, and add a tea- 
cupful of yeast Set the vessel in another of warm 
water and be careful not to let it get too hot; when 
cool, knead and bake like ordinary bread. 

Many people not knowing how to properly 
prepare yeast, have sour bread. In the interest of 
the sick, to whom sour bread is particularly dis- 



I02 DOMESTIC GUIDE. 



tasteful and hurtful we give the following receipt 
for making 

POTATO YEAST. 
Pare, boil, and mash finely twelve potatoes, stir 
into these a large cup of sugar and one quart of 
boiling water ; when cold add one quart of cold 
water and a half pint of yeast It is now fit for use. 
Shake before using. Bread made of this yeast 
never needs saleratus; the sugar in the yeast 
prevents it from souring. It must be kept in a 

warm place. 

CORN BREAD. 

Sour milk one quart. 

Saleratus 2 table-spoonfuls. 

Butter y^ pound. 

Flour 3 table-spoonfuls. 

Eggs 3. 

Corn meal enough to make a stiff batter; bake at 
once. Made in this way it is nice for the breakfast 
of a sick person. 

BREAD PUDDING. 

Grate a few pieces of stale bread into crumbs, 
pour boiling milk over them, and cover close from 
the air. When the mass is quite smooth and cold, 
add sugar and an tgg or two, a bit of nutmeg and 
a few drops of lemon, and bake or boil. 
CRACKER PUDDING. 

Take of crackers 4, rolled fine ; boiled milk i 
pint, to be poured on the crackers ; butter, a piece 
the size of a walnut, eggs 3 ; mix and bake for 
one hour and eat with wine sauce. 



MEDICAL DIVISION. IO3 

MILK TOAST. 

Cut a round off a loaf and toast it to a uniform 
brown. Lay it in a soup plate, and pour on it as 
much boiling milk as is necessary to soak it com- 
pletely. Then butter and sprinkle with a little 
salt. This makes a delicious and very nourishing 
article of food, and, from its soft texture, is well 
suited to invalids. 

APPLE OR OTHER FRUIT WITH BREAD 

CRUMBS. 

Boil the fruit well, and then rub the pulp 
through a hair sieve. Make it thick enough to 
stand in a conical shape. Add a little butter, and 
surround the mass with a coating of bread crumbs 
browned before the fire. The bread should be 
stale. This is a nice relish, and generally a safe 
one. It is useful where fruit may be allowed, but 
not pastry. 

BREAD JELLY. 

Take a quantity of the soft part of a loaf and 
break it up. Cover it with boiling w^ater and allow 
it to soak for some hours. The water, containing 
all the noxious matter with which the bread may 
be adulterated, is then to be strained off complete- 
ly, and fresh water added. Place the mixture on 
the fire and allow it to boil some time until it be- 
comes smooth. The water is then to be pressed 
out, and the bread on cooling will form a thick 
jelly. Mix a portion of this with sugared milk and 
water for use as it is wanted. This is a good food 



I04 DOMESTIC GUIDE. 

for children at the time of weaning and for sick 
children. They most always are fond of it. 
AN APPETIZING JELLY. 

Take of Cox's gelatine a fourth of a box, cold 
water ^ pint, mix and soak for an hour, and add boil- 
ing water I pint, white sugar ^ pound, lemons I ^. 
both juice and grated rind; stir well and strain 
through a flannel bag and set to cool. If wine be 
allowed, add, before thinning, Madeira wine yi a 
wine glassful. Allspice and cinnamon are to be 
avoided in making this jelly, as they are ordinarily 
disagreeable to the sick. Oranges may be em- 
ployed instead of lemons, or oranges and lemons 
may be mixed. 

ICELAND MOSS JELLY. 

Take of Iceland moss, 2 ounces (to be* had of the 
druggist), water i quart. First wash the moss in 
some cold water, then boil it slowly in the quart 
of water until it becomes very thick, adding white 
sugar until it becomes sweet enough, strain 
through a cloth ; serve cold. It may be eaten, if 
preferred, with spices. 

Irish moss jelly may be made the same as Ice- 
land moss jelly and served in same manner. 

ICELAND MOSS AND BITTER JELLY. 

Take of Iceland moss and Irish moss of each 
I ounce, to be had at the druggist's. Boil slowly 
in I ^ pints of milk for three-quarters of an hour. 
Strain through muslin, an add 6 table-spoonfuls 
dissolved in two table-spoonfuls of the compound 



MEDICAL DIVISION. 10$ 

tincture of bark (Huxham's tincture), to be had at 
the druggist's. A dessert-spoonful to be taken fre- 
quently in the course of the day. The above is a 
useful dietetic and tonic jelly in consumption and 
other wasting diseases. 

CALVES FOOT JELLY. 

Take of calves feet i set, boiling water i quart. 
Boil down to a pint, sweeten while boiling, flavor 
Avith lemon-juice and the grated rind of a lemon. 
Do not use cinnamon. Then strain through a 
flannel bag, and put in a bowl. After it is jellied 
serve in glasses. 

Or, put 2 calves feet in i gallon water, and boil 
down to I quart Strain, and when cold skim off 
the fat. Take up the clear jelly and place it in a 
sauce-pan with a pint of wine, half a pound of loaf 
sugar, the juice of 4 lemons and the white of 6 
eggs beaten into froth. Mix all well together. 
Set the sauce-pan on a clear fire and stir the jelly 
until it boils. When it has boiled for 10 minutes 
pour it through a flannel bag until it runs clear. 

SLIPPERY-ELM BARK JELLY. 

Take four large spoonfuls of chipped slippery- 
elm bark, and pour on a quart of water; let it stand 
all night, then stir and let it settle; the next morn- 
ing pour off the water, slice the rind of a lemon 
very thinly, and with the juice, put it in the water 
strained, let it gently simmer for fifteen minutes, 
sweeten and pour in a mould to cool and harden, 
taking out the rind before putting into the mould. 



I06 DOMESTIC GUIDE. 

RICE JELLY. 

Take a quarter of a pound of rice flour and a 
half pound of loaf sugar, boil in a quart of water 
until the whole becomes a glutinous mass, strain 
the jelly off and flavor. This preparation of rice is 
nutritious and light, very suitable for the sick. 

SAGO JELLY. 

Take four table-spoonfuls of sago, i quart water, 
the juice and rind of i lemon, and enough sugar to 
render it agreeable. After the mixture has stood 
half an hour, boil it until all the particles are en 
tirely dissolved, the mass being constantly stirred. 
This is also one of the good and agreeable prepara- 
tions for the sick room, and if the directions are 
faithfully followed you will not fail to please the 
sick. 

EXCELLENT JELLY. 

A very excellent jelly for invalids may be made 
by thinly slicing and slightly toasting a penny 
roll, boiling in a quart of water until it becomes a 
thick mass, and straining on a few shavings of lemon 
peel. In making all these preparations the utmost 
care must be taken to avoid scorching. For this 
reason it is better to have a double boiler. 

TOAST WATER. 

Take of stale bread a slice and toast right 
brown. Boiling water, a pint, to be poured over 
the toast in a large bowl. Sweeten and put in a 
little nutmeg. Cover until cold. 



MEDICAL DIVISION. lO/ 

BARLEY WATER. 
It may be made two ways. When a drink is 
wanted it may be made thin ; when for food it 
should be made thick. 

THIN BARLEY WATER FOR DRINK. 

Wash some pearl barley clean in two or three 
cold waters. To one or two table-spoonfuls of the 
barley add a quart of boiling water, and let it stand 
near the fire uncovered for two hours. It must not 
be boiled. Add two or three slices of lemon and 
some of the peel, sweeten to taste. This is a very 
useful drink in an irritable condition of the stomach, 
bowels, kidneys or bladder. 

THICK BARLEY WATER. 

After cleaning the barley as above directed take 
three table-spoonfuls of barley to each pint of 
water, simmer for two hours, adding a few opened 
raisins and a little lemon peel, and sugar, during 
the last quarter of an hour ; it need not be strain- 
ed. When this can be taken freely it affords a con- 
siderable amount of nourishment. It is useful in 
great prostration and in weakness of the digestive 
organs The patient will acquire a taste for it if 
tried every day and is an invaluable article, often 
agreeing with the stomach when other food can 
not be taken. 

TAMARIND WATER. 

Take 13^ ounces of the best tamarinds and 2 
ounces each of currants and raisins, washed and 
stoned. Boil in 3 pints of water until reduced 



I08 DOMESTIC GUIDE. 



one-half. Then add a bit of lemon peel and 
strain. 

The above is an agreeable drink when a sour 
and strongly flavored one is desired. 

ALMONDS AND MILK. 

Take a large piece of isinglass and boil it with a 
tumblerful of milk, half a dozen bruised almonds, 
and two table-spoonfuls of white sugar, to be tak- 
en warm once or twice a day. This is a very use- 
ful, soothing drink in cases of sore throat ; also in 
cases of debility and irritability of the stomach, 
with tendency to a diarrhea. 

THE BREAD AND MILK POULTICE. 

Pour boiling milk on the crumbs of stale wheat 
bread in a basin. Stir with the back of a spoon 
until the mass is brought to the thickness and con- 
sistency of mush. Spread upon a piece of cloth 
folded several times and a little larger than the sur- 
face intended to be covered. After applying cover 
with oil silk. 

This is an excellent poultice, subject to the on- 
ly disadvantage of souring quickly. It must there- 
fore be frequently changed. Instead of milk, wa- 
ter may be used in the preparation of the poultice. 
We have then the simple bread poultice, which 
does not become offensiv^e as soon. 

SIMPLE BREAD POULTICE. 

Cut slices of bread half round a loaf about three 
quarters of an inch thick, place them in a soup plate 
and pour boiling water upon them until they are 



MEDICAL DIVISION. IO9 



quite soaked through, smear a Httle sweet oil over 
the surface which is to go next to the skin and do 
not break the bread. 

FLAXSEED MEAL POULTICE. 

Warm a wash basin by scalding it with boiling 
water, place in it sufficient ground flaxseed and 
mix it well with boiling water, so as to have no 
lumps, into a thick, smooth, cohesive mass, spread 
it a quarter of an inch thick on a folded musHn or 
linen cloth, lay over it a piece of thin gauze, 
which may be sewed about the edges so as to in- 
close the poultice in a bag, and thus prevent it 
escaping among the clothing; apply and keep 
warm and moist by covering with a piece of oil 
silk, paper or muslin. 

To make a poultice large enough to envelop 
one side of the chest, from J^ to i pound of the 
linseed meal will be required. The flaxseed meal 
poultice is for most purposes the best which can be 
employed; it retains its heat and moisture for a long 
time, the oil it contains keeps it soft and prevents 
it from sticking and it is easily and quickly made. 
Poultices are also made from turnips^ carrots, apples 
and the more tender roots, by removing the skin, 
boiling them and mashing into a sohpulp. 

BRAN POULTICE. 

Scald some bran in a soup-plate, put it into a 
flannel bag, and lay upon the seat of pain. 

This is a very soothing application in pain of the 
stomach and bowels. 



no DOMESTIC GUIDE. 



SLIPPERY-ELM POULTICE. 

Moisten the powdered slippery-elm bark with 
hot water. Spread and apply as directed for flax- 
seed meal poultice. 

This poultice is very light and soothing. It is 
therefore well adapted for applications to the eye 
or to burns and irritable sores. 

MEDICATED POULTICES. 

Any of the above poultices may be medicated 
by the admixture of various drugs. To make a 
poultice astringent sprinkle over the surface some 
of Goulard's extract, or in preparing it use a solu- 
tion of acetate of lead (half an ounce of sugar of 
lead to the quart of water), or a decoction of oak 
bark (an ounce of bruised bark to a pint of boiling 
water). To make any poultice anodyne sprinkle a 
little laudanum over the surface to get a stimulat- 
ing effect. Mix with it common salt, vinegar or 
port wine. To apply cold, pound up ice and put in 
a bladder and lay on face of poultice. 
MUSTARD POULTICE. 

Mix the ground mustard with warm water, 
spread evenly upon several folds of linen, and 
cover the surface which is to be placed next to the 
skin by a thin piece of gauze or cambric. 

The length of time this poultice can be borne 
varies with the condition of the skin and the sen- 
sibility of the patient. In a few minutes after it is 
applied a feeling of warmth will be noticed. This 
sensation continues to increase until about 20 min- 



MEDICAL DIVISION. I I I 



utes, when it can be no longer borne with com- 
fort. It should then be removed. The mustard 
poultice should never be left on long enough to 
cause a blister. It is only intended for a counter- 
irritation. 

ARROWROOT POULTICE. 

Mix the arrowroot into a smooth paste with 
sufficient cold water. Then add enough boiling 
water to make it into a thick, adhesive mass. 
Spread and apply as in the case of other poultices. 

This is a most useful application to tender and 
irritable places. 

YEAST POULTICE. 

Take of flaxseed meal or oatmeal i pound, yeast 
one-half pint. Mix and heat in a pot until the mix- 
ture swells. Spread on linen. 

This yeast or fermenting poultice is used in 
fetid ulcers, in gangreen and mortification, as an an- 
tiseptic. 

ONION POULTICE. 

Boil thoroughly some corn-meal until a soft 
mush is produced. Cut several raw onions very 
fine. Stir the onions and juice into the hot mush, 
heat through, and spread upon cloth. 

When children are threatened with convulsions 
or fits the application of onion poultices to the feet 
and limbs is a very useful one, and may avert the 
attack. Onion poultices are also of service in 
cases of croup and catarrh in cases of young chil- 
dren. 



112 DOMESTIC GUIDE. 

CHARCOAL POULTICE. 

Mix finely powdered, recently-burned charcoal 
with the bread, oatmeal or flax-seed before mak- 
ing into a poultice in the manner as above di- 
rected. 

The charcoal poultice is an excellent antiseptic, 
but subject to the objection of coloring the parts 
to which it is applied, and thus concealing from 
the eye their true condition. 

This defect may be remedied, however, by cov- 
ering the poultice before application with a piece 
of fine linen. 

ACONITE SOLUTION. 

Tincture of aconite I ^ ounces. 

Water 4 ounces. 

Mix — Useful in neuralgia and other affections 
where the pain is not deep seated. Applied by 
means of a compress dampened by the solution. 
COOLING LOTIONS. 

Spirits of mindacrus 2 ounces. 

Spirits of wine i ounce. 

Rose water, a tumblerful. 

Mix — ^This is a cool, evaporating lotion es- 
pecially applicable to the scalp in cases of affec- 
tions of the brain. Or take of . 

Muriate of ammonia one-half ounce. 

Spirits of wine i ounce. 

Vinegar 3 ounces. 

Water 5 ounces. 

Mix — To be used as above. 



MEDICAL DIVISION. II 3 

COLD APPLICATIONS. 

When ice cannot be had water may be cooled 
by mixing the following: 

Muriate of ammonia 5 ounces. 

Nitrate of potash 5 ounces. 

Water i pint 

Or, add i part of alcohol to 6 of water. 

Either of the above mixtures will make a cold 
application in the absence of ice. 

LOTION OF SUGAR OF LEAD AND 

OPIUM. 

Sugar of lead one-half ounce. 

Powdered opium one-half dram. 

Boiling water 2 quarts. 

Mix — To be applied by means of a piece of t)ld 
flannel wrung out in the solution, not forgetting to 
cover the flannel with oiled silk paper or muslin in 
order to confine the heat and moisture. 

The above is a very grateful application in many 
painful affections. 

TO ALLAY ITCHING OF THE SKIN. 

Carbolic fluid i dram. 
Glycerine 2 ounces. 
Water 5 ounces. 

Mix — Apply after having washed the parts well 
with soap and water. 

NO. 2. 

Borax 3 drams. 
Glycerine i ounce. 



114 DOMESTIC GUIDE. 

Rose water 5 ounces. 

Mix — The parts are to be washed with honey 
soap and this lotion applied 3 or 4 times daily. 

SOLUTION OF ARNICA. 

Tincture of arnica 3 drams. 
Water 6 ounces. 

Mix — This is an excellent lotion for bruises, 
scalds or burns, where the skin is not broken. 

SIMPLE PURGATIVE INJECTION. 

Common salt a table-spoonful. 

Molasses a table-spoonful. 

Warm water a pint. 

Dissolve — A small piece of soap may be added 
with advantage. This is the proper quantity for 
an adult ; for a child y^ of the above ; for an infant 
one-eighth. 

SOAP INJECTION. 

Yellow soap y^ pound. 

Boiling water i pint. 

Cut the soap up into shavings, pour the boiling 
water over it and beat it up till dissolved, and then 
when sufficiently cool, use. 

CASTOR OIL INJECTION. 

Castor oil 2 ounces. 

White starch yi ounce. Rub the oil gradual- 
ly into the starch and add a pint of soap and water, 
or of thin gruel. 

TURPENTINE INJECTION. 

Take of oil of turpentine i dram, beat up with 
one egg and add half a pint of thin gruel. 



MEDICAL DIVISION. I I 5 

SOOTHING INJECTION. 
Scrape up half a pound of the roots of marsh 
mallow, simmer in a quart of water until reduced 
to a pint, strain and when cool use. 

ANODYNE INJECTION. 
Laudanum 40 drops. 
Warm milk (or mucilage) 2 ounces. 
Mix — This is the proper dose for an adult. 

FOR ROUGH SKIN IN CHILDREN. 

Cream of tartar 2 ounces. 
Sulphur 2 ounces. 

Mix — Tea-spoonful in molasses every morning ; 
for an adult the dose would be 2 tea-spoonfuls. 

TO RELIEVE COLIC AND INDIGESTION. 

Sliced fresh ginger root 4 ounces. 

Alcohol I quart. 

Let it stand for a month before using. Dose 
from 10 drops to a tea-spoonful every i, 2, or 3 
hours. 

GARGLE IN SORE THROAT. 

Red pepper pulverized I dram. 

Salt 2 drams. 

Water one-half pint. 

Vinegar one-half pint. 

Boil for a few minutes then strain and cool. 
Gargle the throat with a table-spoonful of this 
every 3 hours, in tonsilitis or quinzy and in diphthe- 
ria. This in connection with other treatment to 
allay the fever has cured the worst cases of diph- 
theria. 



Il6 DOMESTIC GUIDE. 



FOR SCROFULA. 

Cod liver oil i ounce. 
Peppermint water one-half ounce. 
Tincture of orange-peel one-half ounce. 
Gum arable 3 ounces. 
Oil of wintergreen 10 drops. 
Mix — A dessert-spoonful 3 times a day for a 
child. Double the dose for an adult. 

NO. 2. 

Cod liver oil i }i ounces. 

Oil of creosote 4 drops. 

Powdered tragacanth i scruple. 

Powdered gum arable i scruple. 

Powdered starch i scruple. 

White sugar i dram. 

Anise water 5 ounces. 

Mix — Take i table-spoonful 3 times daily. This 
makes quite a palatable mixture. The creosote 
in it renders the oil more readily acceptable to the 
stomach. 

NO. 3. 

Iodine 10 grains. 

Iodide of pot. 20 grains. 

Water i ounce. 

Mix — Dose, from 4 to 6 drops for a child 3 
times a day in sweetened water. For an adult 
double or treble the dose. 

NO. 4. 
Iodide of iron 4 grains. 
Glycerine one-half ounce. 



MEDICAL DIVISION. 11/ 

Infusion of columbo 3 ounces. 

Mix — Tea-spoonful 3 times a day for a child. 
Double the dose for an adult. 
FOR INFLAMMATORY RHEUMATISM. 

Quicklime i ounce. 

White sugar 4 ounces. 

Boiling water i quart. 

Mix well and strain when cool. Dose, tea- 
spoonful every 3 hours. This is one of the best 
medicines in above case to be had. Don't fail to try 
it. 

FOR SCURVY. 

Strained lemon juice i pint. 

White sugar 2 pounds. 

Mix them and simmer for half an hour, then bot- 
tle and add a table-spoonful of good brandy. 
Dose, tea-spoonful before each meal. 

FOR ITCH. 

Sulphur I ounce. 
Clean lard 3 ounces. 
Carbolic acid i dram. 

Mix — After the surface has been well washed 
apply this salve 3 times daily with the aid of heat. 
FOR SCURVY. 

Select young branches from the young spruce 
fir, and extract the essence from them by boiling 
down to concentration. Take of this spruce essence 
8 ounces, bruised allspice and ginger of each 4 
ounces, water 3 gallons. Boil for 15 minutes. 
Then strain and add 1 1 gallons of warm water, a 



Il8 DOMESTIC GUIDE. 

pint of yeast and 6 pints of molasses. Mix and 
allow the mixture to ferment for 24 hours. This 
beer is well adapted to the above disease, a tum- 
bler half full to be taken frequently, say every 4 
hours. 

ANOTHER EXCELLENT REMEDY FOR SCURVY. 

Nitrate of potash 2 drams. 

Vinegar 6 ounces. 

Mix — This amount to be taken in the course of 

24 hours. 

RHEUMATIC FEVER. 

Bicarbonate of potash i ounce. 

Spirits of mindererus 3 ounces. 

Water 3 ounces. 

Mix — Dose, a table-spoonful in water every 5 
hours. If the pain be severe 10 grains of Dover's 
powders may be given at night. The joints 
should be wrapped in flannel and the patient kept 
in bed between flannel sheets. 

NO. 2. 
Bicarbonate of potash 2 pounds. 
Nitrate of potash i pound. 

Dissolve in 30 gallons of warm water for a bath. 
The bath should be about 98°. 

NO. 3. 

Bromide of ammonium one-half ounce. 
Tincture of orange-peel one-half ounce. 
Water 2}i ounces. 

Mix — Give a dessert-spoonful every 3 hours ex- 
cepting at night. 



MEDICAL DIVISION. I I9 

FOR MUSCULAR RHEUMATISM. 

Iodide of potassium 4 scruples. 

Huxham's tincture of bark 2 ounces. 

Water 2 ounces. 

Mix — Take a dessert-spoonful in water 3 times 
a day after meals. 

HAY ASTHMA. 

Quinine 40 grains. 

Sulphate of iron 20 grains. 

Syrup sufficient to form a mass. 

Divide into 20 pills and take one 3 times a day. 
Has cured thousands and the receipt sold once for 

IN SMALL-POX. 

Common calamine 3 drams. 

Oxide of zinc i dram. 

Rub in a mortar with sufficient sweet oil to 
make a thick adhesive crust and apply this to the 
surface. This is a pleasant and painless application. 
FOR BRONCHITIS. 

Wine of antimony one and one-half ounce. 

Sweet spirits of nitre one-half ounce. 

Brown mixture 4 ounces. 

Mix — Take a [table-spoonful every 3 or 4 hours. 
The bowels should be kept open by the use of a 
3-grain pill of blue mass at night followed in the 
morning with a Seidlitz powder, 

NO. 2. 
Wine of ipecacuanha 2 drams. 
Camph. tinct. opii i ounce. 



I20 DOMESTIC GUIDE. 

Neutral mixture 4 ounces. 

Syrup simplex i ounce. 

Mix — Dose, table-spoonful 3 times daily after 
meals. 

NO. 3. 

Carbonate of ammon. 16 grains. 

Hoffman's anodyne i % drams. 

Syrup of tolu i ounce. 

Water i ounce. 

Mix — Tea-spoonful every 2 hours to a child i or 
3 years old. Double the amount for an adult. 

Also the following liniment may be rubbed on 
the chest with advantage every 3 hours : 

Pulverized camphor one-half ounce 

Turpentine 2 ounces. 

Sweet oil 4 ounces. 

Mix, 

NO. 4. 

Sal. ammoniac 2 drams. 

Brown mixture 3 ounces. 

Mix — A dessert-spoonful 3 times a day. This 
is good also in chronic catarrh of the chest. 
CHRONIC CATARRH OF CHEST. 

Spirits of turpentine 2 ounces. 

Vinegar 2 drams. 

Yolk of I Qgg. 

Rose water 3 ounces. 

Oil of lemon i dram. 

Mix — Rub over chest and along the sides of the 
neck 3 times daily. 



MEDICAL DIVISION. 121 

Also give the following internally : 
Nitrate of potash i6 grains. 
Sweet spirits of nitre i ounce. 
Honey of squills i ounce. 
Decoction of senega 4 ounces. 
Mix — Table-spoonful 3 times a day 
Or: 

Acetate of potash one-half ounce. 
Vinegar of squills i ounce. 
Sweet spirits of nitre i ounce. 
Camph. tinct. opii one-half ounce. 
Spts. mindererus 3 ounces. 
Syrup of orange-peel one-half ounce. 
Mix — Table-spoonful 3 times a day. 
A useful expectoration when the sputa is thick 
and tenacious is the following : 

Carbonate of potash one-half ounce. 

Wine of ipecac 2 ounces. 

Paregoric i}^ ounces. 

Syrup of tolu 2}^ ounces. 

Mix — Tea-spoonful 3 times a day. 

ASTHMA. 

Tinct. lobelia I ounce. 

Hoffman's anodyne i ounce. 

Syrup of tolu i ounce. 

Mix — A tea-spoonful of this is to be given every 
half hour in water during the paroxysm, or until 
relief is obtained. This remedy is only applicable 
during the fit. 

The following curative will be found valuable : 



122 DOMESTIC GUIDE. 



ASTHMA CURE. 

Aloes with myrrh 3 grains. 

Blue mass I grain. 

Ext. of dandelion 2 grains. 

Ext. thorn apple one-half grain. 

Mix — Divide into 2 pills. Take I of the above 
pills every other night. 

Or: 

Blue mass 4 grains. 

Pulv. ipecac i grain. 

Mix for I pill, i to be taken every evening at 
bed-time. 

NO. 2. 

Iodide of potassium i yi. drams. 
Aromatic spts. of ammonia i ^ ounces. 
Tincture belladonna 2 drams. 
Huxham's tincture of bark ij^ ounces. 
Mix — Dose, table-spoonful in a wine-glassful of 
water 3 times a day. 

INFLAMMATION OF THE LUNGS. 

Bicarbonate of potash 2 drams. 
Syrup of gum arable 3 ounces. 
Mix — A dessert-spoonful to be taken every 4 

hours. 

NO. 2. 

Citrate of potash i scruple. 
Syrup of orange-peel 2 ounces. 
Water ij^ ounces. 
Mix — Tea-spoonful every 2 hours. 



MEDICAL DIVISION. 1 2$ 

TONIC EXPECTORANT. 

Carbonate of soda i dram. 

Sol. ammoniac 2 drams. 

Fid. ext. gentian 6 drams. 

Fid. ext. henbane 2 drams. 

Syrup of tolu 2 ounces. 

Mix — Take a dessert-spoonful 3 times daily. 

CONSUMPTION OF THE LUNGS. 

Arsenic i grain. 

Lactate of iron 30 grains. 

Syrup simplex sufficient to make a mass. Di- 
vide into 30 pills. Take i three times a day. 
This will be found very beneficial in cases of long 
standing. 

CONSUMPTION. 

Calomel 8 grains. 
Iodine 30 grains. 
Alcohol ii^ ounces. 
Lard i ounce. 

Mix — Rub the chest well with this every even- 
ing until pustules come out on the skin. 

FOR RELIEF OF THE COUGH IN CON- 
SUMPTION. 

Laudanum one-half dram. 
Fid. ext. wild cherry 2 ounces. 
Syrup of gum arabic 2 ounces. 
Mix — Tea-spoonful every 2 hours when the 
cough is troublesome. 



124 DOMESTIC GUIDE. 

TO CHECK THE NIGHT SWEATS OF 
CONSUMPTION. 

Dilute sulphuric 2 drams. 

Fid. ext. wild cherry 2 ounces. 

Mix — Tea-spoonful 3 or 4 times a day. 

A GOOD DRINK IN CHOLERA. 

Take a raw egg and beat it up with half a pint 
of milk. Mix with I ^ pints of ice water, and use 
as required to quench thirst. 

DYSPEPSIA. 

Nitro-muratic acid 2 drams. 
Wine of pepsin 3 ounces. 

Mix — Tea-spoonful 3 times a day, just before 
each meal. 

NO. 2. 

Powdered rhubarb i scruple. 

Pulv. ext. glycerine one-half dram. 

Quinine 10 grains. 

Mix — Divide into 10 pills. Take i every 

night. 

NO. 3. 

Bicarbonate of soda 2 drams. 
Sub. nit. of bismuth 3 drams. 
Mix — Divide into 12 powders, I of these pow- 
ders to be taken after each meal. 

NO. 4. 

Oil amber 2 ounces. 

Gum arable fluid mixture 2 ounces. 

Mix — A table-spoonful after each meal. 



MEDICAL DIVISION. I25i 

BLEEDING AT LUNGS. 

Sulphate copper 7 grains. 

Sulphate of iron 2 scruples. 

Ext. henbane i scruple. 

Mix — Divide into 20 pills, i to be taken 3- 
times a "day, and the hemorrhage will cease in a 
short time. 

CHRONIC DIARRHEA. 
Subnitr. of bismuth i ounce. 
Tannin i dram. 
Dover's powder i dram. 

Mix — Divide into 20 powders, one of these to. 
be taken after each meal. 

JAUNDICE. 
Rhubarb 6 grains. 
Blue mass 2 grains. 
Extract of henbane 2 grains. 
Divide into 3 pills, one to be taken every other 
night. 

FOR NEURALGIA. 
Fowler's solution i dram. 
Aromatic syrup of rhubarb 3 ounces. 
Mix — Take a tea-spoonful 3 times a day after 
meals. 

NO. 2. 

Fid. extract of hemlock i dram. 

Sal. ammoniac 3 drams. 

Syr. of orange peel 2 ounces. 

Water 2 ounces. 

Mix — A tea-spoonful 4 times daily, one before 



126 DOMESTIC GUIDE. 

each meal, and one before retiring. This will 
often cure a bad case of neuralgia, but the remedy 
like most all others must be persisted in. 
SCARLET FEVER. 

Sweet spirits of nitre 3 drams. 

Camph. tinct. opii. i dram. 

Camphor water 3 ounces. 

Mix — Dose, a tea-spoonful in water every 2 
hours. 

SUMMER COMPLAINT. 

Creosote i drop. 

Lime-water two and one-half ounces. 

Mix — A tea-spoonful to be given every hour to 
control vomiting and to check the bowels, alter- 
nated with the following: 

Dover's powder 10 grains. 

Ipecac 2 grains. 

Sub. nit. bismuth 15 grains. 

Mix — Divide into 1 2 powders, give one every 2 
or 4 hours, as case requires. 

BED WETTING OF CHILDREN. 

Tinct. of nux vomica 12 drops. [ 

Syrup of ginger i ounce. 

Water i ounce. 

Mix — Dose, tea-spoonful at bed-time. 

DISCOLORATIONS OF SKIN. 
Sugar of lead one-half ounce. 
Glycerine i ounce. 
Water i quart. 
Mix and bathe the parts every hour. 



MEDICAL DIVISION. 12/ 

FOR EPILEPSY. 

Iodide of potassium i dram. 

Bromide of potassium i dram. 

Bromide of ammonium one-half dram. 

Bicarbonate of potash 2 scruples. 

Iniusion of columbo 6 ounces. 

Mix — Dose, a tea-spoonful before each meal and 
two tea-spoonfuls at bedtime, in water. 
TOOTHACHE. 

Tannin 20 grains. 

Gum mastic 10 grains. 

Ether one-half ounce. 

Mix — Wet a piece of cotton with this and in- 
troduce into the aching tooth. 

EARACHE. 
Olive oil I ounce. 
Sulph. morph. 5 grains. 

Mix — Put 5 drops in the aching ear and plug 
up with cotton. 

NO. 2. 

Glycerine one-half ounce. 
Laudanum 3 drams. 

Mix — Put 3 drops in the ear and plug with cot- 
ton. 

WHEALS OR PIMPLES. 

Carbonate of potassa 20 grains. 
Glycerine 2 drams. 
Rose water 6 ounces. 
Mix and use as a lotion. 



128 DOMESTIC GUIDE. 

ITCH LOTION. 

Tar 2 ounces. 
Whiskey 2 ounces. 

Mix thoroughly and bathe night and morning 
with the lotion, or the following ointment : 
Tar I ounce. 
Clean lard i ounce. 
Mix well. 

Or: , 

Iodide of potash one-half ounce. 
Lard 2 ounces. 
Mix and apply to the parts twice a day. 

MOIST TETTER. 

Tar, soft soap, whiskey, and lard equal parts. 
Rub well together and apply 2 times a day. 

NO. 2. 

Borax pulv. one-half ounce. 

Starch powder one-half ounce. 

Glycerine i ounce. 

Lard i ounce. 

Mix well and apply 2 or 3 times daily. Wash 
the parts once a day in milk and water, equal 
parts, and warm, with a little good Castile soap, 
taking the following for the blood : 

Iodide of potassa i dram. 

Tinct. cinchona i ounce. 

Syrup simplex 3 ounces. 

Aqua I ounce. 

Mix — Table-spoonful before each meal. 



MEDICAL DIVISION. 1 29 



NO. 3. 
Oxide of zinc i dram. 
Lard i ounce. 

Mix and use twice daily. This has enjoyed a 
great name in cases of soft tetter. 
LIME-WATER. 

Lime 4 ounces unslacked. 

Water clear and clean i gallon. 

Mix and let it stand 3 or 4 hours, when it is 
ready for use ; keep it well covered and corked. 
When needed the clear water may be poured off. 
It is given in cases of dyspepsia, diarrhea, vomiting 
and acidity of the stomach. Dose, from i to 4 
ounces 3 or 4 times a day. 
SOLUTION OF SUBACETATE OF LEAD. 

Acetate of lead 16 ounces. 

Litharge pulverized fine nine and one-half ounces. 

Water one-half gallon. 

Boil the two first in the water for one-half hour, 
occasionally adding water to keep up the measure, 
and then filter through paper, bottle and keep 
well corked. This solution is an astringent and 
sedative, but is employed only as an external appli- 
cation. It is highly useful in inflammation arising 
from sprains, bruises, burns or blisters, to which 
it is applied by means of linen cloths wet with the 
solution, and should be re-wet as often as they get 
dry. It always requires to be diluted, one ounce 
of the solution to a pint of water is strong enough 
for ordinary cases. 



I30 DOMESTIC GUIDE. 

EPISTAXIS OR NOSE BLEED. 

Tannin 30 grains. 

Zinc sulph. 5 grains. 

Pulv. gum arabic i ounce. 

Mix and triturate to a very fine pawder, until 
all is intimately mixed, and then use as a snuff at 
the time of bleeding, holding the head erect. 

AROMATIC CONFECTION. 

Aromatic powder 4 ounces. 

Honey 4 ounces. 

Mix, by rubbing the powder into the honey 
until a uniform mass is made. This is good and is 
given in debilitated state of the stomach. Dose 
is from 10 to 60 grains before eating. 

NEUTRAL MIXTURE. 

Lemon juice one-half pint. 

Bicarbonate of potassa, a sufficient quantity. 

ir 

Add the bicarbonate gradually to the lemon 
juice, until the acid is completely saturated. Then 
strain through muslin. 

This is an excellent refrigerant diaphoretic, 
adapted to almost all cases of fever with a hot, 
dry skin, and especially to the paroxysms of our 
remittent fevers and intermittents. This is usually 
very grateful to the patient, and is particularly 
beneficial in the above cases. Sugar may be added 
if desired, and, should it seem to irritate the 
stomach, add a little morphine or laudanum. 
Dose, a table-spoonful diluted in water every 3 or 
4 hours. 



MEDICAL DIVISION. I3I 

BLACK WASH. 

Calomel 30 grains. 

Lime-water 10 ounces. 

Mix — This makes an excellent dressing for old 
and indolent ulcers, and will often induce them to 
heal when all else fails. It should be applied with 
a camel hair brush 3 times daily, in conjunction 
with other treatment, such as ointments, salves 
and constitutional remedies. 

BORATE OF HONEY. 

Borax, fine powder, 64 grains. 

Clarified honey i ounce. 

Mix — Use with a brush in aphthous sore 
mouths in children and nursing sore mouths in 
mothers. 

CHALK MIXTURE. 

Prepared chalk one-fourth ounce. 

Gum arable one-fourth ounce. 

Syrup simplex one-half ounce. 

Cinnamon water 8 ounces. 

Triturate the chalk and gum arable with the 
cinnamon water, then add the syrup. This is a 
convenient way of administering chalk and is much 
used in looseness of the bowels. A little laudanum 
or morphine may be added, to increase its astrin- 
gency. The dose is a tea-spoonful often repeated. 
You will find to combine catechu and kino to this 
mixture it is particularly good in those obstinate 
cases of bowel trouble which we find in the fall of 
the year in certain localities. 



132 DOMESTIC GUIDE. 



ALMOND MIXTURE. 

Take of sweet almond one-half ounce. 

Gum arable in fine powder 30 grains. 

Sugar 120 grains (or 2 drams.) 

Water one-half pint. 

Beat the almond and gum arable together with 
the sugar until they are thoroughly incorporated, 
then add the water, and after mixing, strain, when 
it is ready for use. This mixture is useful in cases 
of irritation of the stomach and bladder. It should 
be used freely. Dose, from i to 8 ounces daily. 
In warm weather it soon sours. 

COMPOUND MIXTURE OF IRON. 

Myrrh i dram. 

White sugar i dram. 

Carbonate of potassa 25 grains. 

Sulphate of iron i scruple. 

Spirits of lavender one-half ounce. 

Rose water 8 ounces. 

Rub the sugar, myrrh, and potassa, with the rose 
water gradually added, then with the spirits of 
lavender, and lastly with the sulphate of iron, and 
pour the mixture immediately into a bottle, 
which must be well stopped. 

This mixture is a good tonic in debility of the 
digestive organs, especially when attended with de- 
rangement of the menstrual function. Hence it is 
used with advantage in chlorosis and hysterical 
affections. It has been employed in the hectic 
fever of phthisis and chronic catarrh. Dose, i or 



MEDICAL DIVISION. I 33 



2 ounces 3 or 4 times daily. Should not be used 
when there is inflammation of the stomach. 
GENTIAN MIXTURE. 

Gentian root sliced ^ ounce. 

Bitter orange-peel cut fine 30 grains 

Coriander seed bruised 30 grains. 

Alcohol 2 ounces. 

Water one-half pint. 

Macerate the gentian, orange-peel, and coriander 
in the alcohol 2 hours. Then add the water, 
macerate again 2 hours, and strain. A good tonic. 
Dose, I ounce 3 times a day. 
COMPOUND MIXTURE OF ^LIQUORICE. 

Extract of liquorice in fine powder one-half 
ounce. 

Sugar in coarse powder one-half ounce. 

Gum arable one-half ounce. 

Camphorated tinct. of opium 2 ounces. 

Wine of antimony i ounce. 

Sweet spirits of nitre one-half ounce. 

Water 12 ounces. 

Rub the liquorice, sugar and gum arable to- 
gether, with the water gradually added, and then 
add the other ingredients and mix thoroughly. 

This is an exceedingly popular cough mixture. 
It is applicable in the advanced stages of catarrhal 
affections after expectoration has become estab- 
lished. Dose, tablespoonful to an adult, a tea- 
spoonful to a child. It should be well shaken when 
administered. 



134 DOMESTIC GUIDE. 

SCAMMONY MIXTURE. 

Resin of scammony 4 grains. 

Milk 2 ounces. 

Triturate the scammony with a little of the 
milk, adding the balance of the milk, and continue 
to triturate until the whole becomes a uniform 
emulsion. 

This should only be prepared as wanted, and all 
of this should be taken at once. It is useful in a 
weak stomach, as it affords nourishment without 
any irritation to the mucus coats of the stomach. 

BRANDY MIXTURE. 

Best brandy 4 ounces. 

Cinnamon water 4 ounces. 

Yolk of 2 eggs. 

Refined sugar one-half ounce. 

Rub the yolk and sugar together, and then add 
the cinnamon water and the brandy. 

This is a nutritious and stimulating draught, ap- 
plicable to the sinking stage of low forms of fever. 
Dose, I table-spoonful every 3 hours. 

INFUSION OF SASSAFRAS PITH. 

Sassafras pith 2 drams 

Water i pint. 

Macerate for 3 hours and strain. It is much 
used as an application to the eye in an inflamma- 
tory condition of the conjunctiva. It may be 
taken as a drink ad libitum in inflammatory and 
febrile diseases, particularly inflammations of the 
mucus passages. 



MEDICAL DIVISION. 135 

OIL OF CARAWAY FOR TOOTHACHE. 
This oil has been found of late to give immedi- 
ate relief to toothache when placed upon cotton 
and inserted into the cavity of a carious or other 
hollow tooth, with this advantage over other 
preparations, such as creosote or carbolic acid, in 
that it does not injure the tooth. 

OIL OF WORMSEED. 

Wormseed oil is used as an anthelmintic (that 
is to destroy worms) in the dose of from 4 to 8 
drops for a child, repeated morning and evening 
for 3 or 4 days, and then to follow with a cathartic 
of castor oil. The above dose is enough for a 
child ten years old. 

OIL OF PENNYROYAL. 

This oil is a good remedy in flatulent colic and 
sick stomach, also to correct the effect of nauseat- 
ing or griping medicines, and to impart flavor to 
mixtures. It is also employed as a domestic rem- 
edy in cases of amenorrhoea. The dose is from 2 
to 10 drops. 

OIL OF JUNIPER. 

This oil is stimulant, carnii7iative and diuretic, 
and may be employed with advantage in debili- 
tated dropsical cases in connection with other 
remedies, especially digitalis. It is this oil which 
imparts to Holland gin its peculiar flavor and 
diuretic power. Sir James Simpson, of Edinburgh, 
considers it an efficient diuretic, when administered 



136 DOMESTIC GUIDE. 

through the lungs. A tea-spoonful of the oil is 
put into a vessel of hot water, and the patient is 
directed to inhale the vapors. The dose is from 5 
to 1 5 drops 2 or 3 times a day, and may be consid- 
erably increased. 

OIL OF LAVENDER. 

This oil is chiefly used as a perfume, but it also 
posesses carminative and stimulant properties and 
is useful in cases of nervous languor and sick head- 
ache. The dose is from one to five drops. 
OIL OF PEPPERMINT. 

Oil of peppermint is stimulating and carminative, 
and is much used in flatulence, nausea and spas- 
modic pains of the stomach and bowels and as a 
corrigent or adjuvant of other medicines. The 
dose is from I to 3 drops, and is most convenient- 
ly given rubbed up with sugar, and then dissolved 
in water. 

OIL OF HORSEMINT. 

Applied to the skin it is powerfully rubefacient, 
quickly producing heat, pain, redness and even 
vesication. It has been employed externally in 
low forms of fever, cholera infantum, chronic 
rheumatism and other affections in which rubefa- 
cient and counter irritants are indicated. In ordinary 
cases it should be diluted with sweet oil or some- 
thing of the kind, before being applied. It may be 
given internally as .1 stimulant or carminative, in 
the dose of 2 or 3 drops mixed with sugar and 
water. 



MEDICAL DIVISION. I 37 



RECTIFIED OIL OF AMBER. 

Rectified oil of amber is stimulant and anti- 
spasmotic, and promotes the secretions, particular- 
ly that of urine. It has been employed with ad- 
vantage in amenorrhoea and various spasmotic 
and convulsive affections, as tetanus, epilepsy, hys- 
teria, whooping cough and infantile convulsions 
from intestinal irritation. The dose is from 5 to 
15 drops, diffused in some aromatic water by 
means of sugar and gum arabic. Externally the 
oil is rubefacient, and is considerably employed as 
a liniment in chronic rheumatism and palsy and 
certain spasmotic disorders, as whooping cough 
and infantile convulsions. In the latter affection it 
should be rubbed along the spine, and was highly 
recommended by the late Dr. Joseph Parrish, 
mixed with an equal portion of laudanum and di- 
luted with 3 or 4 parts of olive oil and brandy. 

PILLS OF BARBADOES ALOES. 

Barbadoes aloes 2 ounces. 

Hard soap i ounce. 

Oil of caraway i dram. 

Confection of roses i ounce. 
• Beat all together until thoroughly mixed. 

The soap in this formula not only serves to im- 
part a consistence to the aloes, but it is thought to 
qualify its action and to diminish its liability to ir- 
ritate the rectum. Five of these pills are consid- 
ered enough for a cathartic dose, but the prepara- 
tion is usually employed as a laxative in habitual 



138 DOMESTIC GUIDE. 

costiveness, in the quantity of 1,2 or 3 pills, taken 

before breakfast or dinner or at bed-time. The 

above mass should be made or divided into 240 

pills. 

OIL OF VALERIAN. 

This oil exercises the same effect on the system 
as the other preparations of valerian, and may be 
employed in all diseases of the nervous system 
with advantage. The dose of the oil is 4 or 5 
drops, repeated 3 or 4 hours apart. 

PILLS OF ALOES AND ASSAFETIDA. 

Socotrine aloes in fine powder one-half ounce. 

Assafetida one-half ounce. 

Soap in fine powder one-half ounce. 

Beat them together with a little water, so as to 
form a pilular mass, to be divided into 180 pills. 
These pills are peculiarly adapted by the stimu- 
lant and carminative properties of the assafetida to 
cases of costiveness attended with flatulence and 
debility of the digestive organs. From 2 to 5 may 
be, given at a dose. [ 

PILLS OF ALOES AND IRON. 

Sulphate of iron i ^ ounces. 

Barbadoes aloes in powder 2 ounces. 

Compound powder of cinnamon 3 ounces. 

Confection of roses 4 ounces. 

Rub the whole together, forming a pilular mass, 
and make into 3-grain pills. The dose is from i 
to 3 pills. 

It is said that the laxative power of the aloes is 



MEDICAL DIVISION. 1 39 

increased and its tendency to irritate the rectum 
diminished by the combination with the sulphate 
of iron. This pill is especially adapted to amen- 
orrhcea, with debility of the stomach and consti- 
pation. 

PILLS OF ALOES AND MYRRH. 

Socotrine aloes in fine powder 2 ounces. 

Myrrh in fine powder i ounce. 

Saffron in fine powder one-half ounce. 

Syrup in sufficient quantity. 

Mix the whole together thoroughly to form a 
pilular mass, to be divided into 480 pills. This 
pill is employed as a warm stimulant cathartic in 
general debility, attended with constipation and 
retention or suppression of the menses. From 3 
to 6 pills is a dose, or from 10 to 20 grains of the 
mass. 

PLUMMER'S PILL. 

. Sulphurated antimony 2 drams. 

Mild chloride of mercury 2 drams. 

Guaiac in fine powder one-half ounce. 

Molasses one-half ounce. 

Rub the first two together, and then with the 
last two, so as to form a pilular mass. To be 
divided into 240 pills. The combination is 
well adapted to the treatment of chronic rheu- 
matism and of scaly and other eruptions of the 
skin, especially when accompanied with syphilitic 
taint. One to two pills may be given morning and 
evening. 



140 DOMESTIC GUIDE. 



COMPOUND PILL OF GAMBOGE. 

Gamboge in powder i ounce. 

Barbadoes aloes in powder i ounce. 

Compound powder of cinnamon i ounce. 

Hard soap in powder 2 ounces. 

Syrup sufficient quantity. 

Mix the powders together, add the syrup and 
beat the whole together into a uniform mass. 
The dose is from i to 3 pills. The above mass 
should be made into 480 pills. This is an active 
purgative pill, and is reliable to procure that effect 
and will please those using it. 

COMPOUND CATHARTIC PILL. 

Compound extract of colocynth y^. ounce. 

Extract of jalap in fine powder 180 grains. 

Mild chloride of mercury 180 grains. 

Gamboge in fine powder 40 grains. 

Mix the powders together, then with water form 
a pilular mass, to be divided into 180 pills. This 
is introduced to combine smallness of bulk with 
efficiency and comparative mildness of action and a 
peculiar tendency to the biliary organs. May be 
given in cases of bilious fever in the early stages, 
and in hepititis, jaundice and all those derangments 
of the alimentary canal, or disorders generally 
dependent upon congestion of the portal circu- 
lation. 

COMPOUND PILL OF HEMLOCK. 

Extract of hemlock two and one-half ounces. 
Ipecac powdered one-half ounce. 



MEDICAL DIVISION. 14! 



Treacle sufficient quantity. 

Mix the extract and ipecac, and add of treacle 
sufficient quantity to make a pill mass. Make 288 
pills. The pill is an anodyne expectorant combi- 
nation useful in chronic bronchial troubles. Dose,, 
from I to 2 pills every 3 or 4 hours. 

COMPOUND PILLS OF IRON. 

Myrrh in fine powder 2 drams. 

Carbonate of soda i dram. 

Sulphate of iron i dram. 

Syrup, a sufficient quantity. 

Rub the myrrh with the carbonate of soda, and 
afterwards with the sulphate of iron, until they are 
thoroughly mixed, and then beat them up with 
the syrup to form a pilular mass, to be divided in- 
to 80 pills. 

It is a good emmenagogue and antiseptic tonic. 
From 2 to 6 pills may be given at a dose 3 times a 
day. 

PILLS OF CARBONATE OF IRON. 

Sulphate of iron 8 ounces. 

Carbonate of soda 9 ounces. 

Clarified honey 3 ounces. 

Sugar in coarse powder 2 ounces. 

Boiling water 2 pints. 

Syrup, a sufficient quantity. 

Dissolve the salts separately, each in a pint of 
the water, a fluid ounce of the syrup added to each 
pint of the water. Mix the solutions when cold in 
a bottle just large enough to hold them. Close it 



142 DOMESTIC GUIDE. 

accurately with a stopper, and set it by, that the 
carbonate of iron may subside. Pour off the su- 
pernant liquid, and, having mixed water recently 
boiled with syrup in the proportion of a pint to the 
fluid ounce, wash the precipitate with the mixture 
until the washings no longer have a salty taste. 
Place the precipitate on a flannel cloth to drain, 
and, having expressed as much of the water as 
possible, mix it immediately with the clarified 
honey and sugar. Lastly, by means of a water 
bath, evaporate the mixture, constantly stirring 
until it is brought to the weight of 8 ounces. 
Make 480 pills. 

The pills are admirably adapted to cases where 
iron is indicated. It is considered especially use- 
ful in chlorosis and amenorrhoe and other female 
complaints. It improves the coloring matter of 
the system, and produces red cheeks and lips. 
Dose, I, 2 or 3 pills a day. 

COMPOUND RHUBARB PILL. 

Rhubarb in fine powder i ounce. 

Socotrine aloes in fine powder 360 grains. 

Myrrh in fine powder one-half ounce. 

Oil of peppermint one-half dram. 

Beat them together so as to make a pilular mass ; 
to be divided into 240 pills. This is a warm laxa- 
tive tonic, useful in costiveness with debility of 
stomach. From 2 to 4 pills may be taken twice a 
day or from 10 to 20 grains of the mass. 



MEDICAL DIVISION. 1 43 



COMPOUND PILLS OF ASSAFETIDA. 

Galbanum 360 grains. 

Myrrh 360 grains. 

Assafetida 120 grains. 

Syrup, a sufficient quantity. 

Beat them together so as to form a pilular 
mass, to be divided into 240 pills. 

This compound is given as an anti-spasmodic 

and emmenagogue in chlorosis and hysteria, in 

that nervous class of females who are peculiarly apt 

to have these diseases. The dose is from i, 2, 3 

or 4 pills at a dose every 4 hours during the day 

time, and the use of the pills should be persisted 

in. 

SEIDLITZ POWDERS. 

Bicarbonate of soda in fine powder i ounce. 

Tartrate of potassa and soda in fine powder 3 
ounces. 

Tartaric acid in fine powder 420 grains. 

Mix intimately the bicarbonate of soda and tar- 
trate of potassa and soda. Divide this mixture 
into 12 equal powders. Then divide the tartaric 
acid into an equal number of powders, with paper 
of a different color. When used dissolve i pow- 
der in a glass ^^ full of water, dissolving tartaric 
acid I powder in another glass with an ounce of 
water. Then turn them together and drink while 
foaming. These powders are refrigerant and 
aperient, and generally very acceptable to the 
stomach. One pair of them will generally operate 
slightly. The dose may be repeated every 3 or 4 



144 DOMESTIC GUIDE. 

hours until the desired effect is had. They may- 
be flavored by adding syrup of ginger, or orange 
peel or lemon to one of the glasses before admix- 
ture. 

PILLS OF IPECAC AND SQUILLS. 

Compound powder of ipecac 3 ounces. 

Squill in powder i ounce. 

Ammoniacum in powder i ounce. 

Treacle a sufficiency. 

Mix the powders and beat into a mass with the 
treacle, and divide into 280 pills. This is a good 
combination of expectorants along with a little 
opium to allay irritation and restlessness; well 
adapted to chronic catarrh with either deficient or 
greatly excessive expectoration, and to the advanced 
stages of the acute disease offering similar indica- 
tions. Dose, I to 3 pills 3 or 4 times a day. 

COMPOUND POWDER OF CINNAMON. 

Cinnamon in fine powder 2 ounces. 

Ginger in fine powder 2 ounces. 

Cardamon deprived of the capsules in fine pow- 
der I ounce. 

Nutmeg in fine powder i ounce. 

Rub them together until they are thoroughly 
mixed. This is stimulant and carminative, and 
may be given in the dose of from 10 to 30 grains 
in cases of enfeebled digestion 'with flatulence, but 
it is chiefly used as a corrigent and adjuvant of 
other medicine. 



MEDICAL DIVISION. 145 

AROMATIC POWDER OF CHALK. 

Cinnamon bark in powder 4 ounces. 

Nutmeg in powder 3 ounces. 

Saffron in powder 3 ounces. 

Cloves in powder 1 1/^ ounces. 

Cardamom seeds in powder i ounce. 

Refined sugar in powder 25 ounces. 

Prepared chalk 1 1 ounces. 

Mix them thoroughly, pass the powder through 
a fine sieve, and finally rub it lightly in a mortar, 
and keep in a well stopped bottle. 

It is a warm stimulant and astringent as well as 
antacid, and is well calculated for diarrhea with 
acidity of the stomach, and without inflammation. 

The dose is from 30 to 60 grains, given in 
mucilage or sweetened water, and frequently re- 
peated. 

AROMATIC POWDER OF CHALK AND 

OPIUM. 

Aromatic powder of chalk 9^ ounces. 

Opium in powder ]^ ounce. 

Rub thoroughly together, pass it through a fine 
seive, rub lightly in a mortar, and keep in a well 
stopped bottle. 

The addition of the opium greatly increases the 
efficacy of the compound powder of chalk in 
diarrhoea, and its equal diffusion through the pow- 
der presents this advantage, that it may be con- 
veniently given m minute doses to children. For 



146 DOMESTIC GUIDE. 



adults the dose is from 10 to 20 grains, repeated 
several times a day after every evacuation. 

DOVER'S POWDER. 

Ipecac in fine powder i dram. 

Opium in fine powder i dram. 

Sulphate of potassa i ounce. 

Rub them together into a fine powder. Ten 
grains of the powder contains i grain of the 
opium. The preparation is applicable in all 
cases not attended with much fever, cerebral dis- 
eases or sick stomach, in which there is an 
indication for profuse diaphoresis, especially in 
painful affections or those connected with unhealthy 
discharges. It is admirably adapted to the phleg- 
masia, particularly rheumatism and pneumonia 
when complicated with a typhoid tendency or 
after sufficient depletion. Under similar circum- 
stances it is useful in dysentery and diarrhea and 
various hemmorrhages, especially that from the 
uterus. It is sometimes given in dropsy. In 
bowel affections, and whenever the hepatic secre- 
tion is deranged, it is frequently given combined 
with small doses of calomel. The dose is from 5 
to 15 grains given difused in water, syrup, etc., 
repeated every 4 or 6 hours. Its diaphoretic effect 
may be promoted by warm drinks, such as lem- 
onade, balm tea, which must not be given directly 
after the powder, as they might provoke vomit- 
ing. 



MEDICAL DIVISION. I47 

COMPOUND POWDER OF JALAP. 

Jalap in fine powder i ounce. 

Bitartrate of potassa in fine powder 2 ounces. 

Rub them together until they are thoroughly 
mixed. The bitartrate by being rubbed with the 
jalap is thought to favor its more minute division, 
while it increases its hydragogue effect. A combina- 
tion of these two ingredients, though, with a larger 
proportion of cream of tartar forms a good cathar- 
tic in dropsy and scrofulous diseases of the joints 
and glands. The dose of the powder is from 30 
grains to ^ dram 3 or 4 times a day if necessary. 

POWDER OF KINO AND OPIUM. 

Kino in fine powder 3^ ounces. 

Opium in fine powder one-fourth ounce. 

Cinnamon bark in fine powder i ounce. 

Mix them thoroughly, pass the powder through 
a fine sieve and finally rub it lightly in a mortar. 
Keep it in a well stopped bottle. This is an ano- 
dyne astringent powder, useful in some forms of 
diarrhoea. The dose is from 5 grains to 60 grains. 
Twenty grains contains i grain of the opium. The 
dose for a child may be about one-half the above 
dose. 

COMPOUND POWDER OF OPIUM. 

Opium in fine powder i }4 ounces. 

Black pepper in fine powder 6 ounces. 

Ginger in fine powder 5 ounces. 

Caraway seed in fine powder 6 ounces. 

Tragacanth in powder }4 ounce. 



148 DOMESTIC GUIDE. 

Mix them thoroughly, pass the powder through 
a fine sieve, and finally rub lightly in a mortar. 
Keep in a well stopped bottle. 

Dose fi-om 5 to 30 grains. Applicable to many^ 
forms of bowel troubles, where there are frequent, 
watery discharges. 

COMPOUND POWDER OF TRAGA- 
CANTH. 

Tragacanth in powder i ounce. 

Gum arable in powder i ounce. 

Starch in powder i ounce. 

Refined sugar in powder 3 ounces. 

Rub them well together. 

This is applicable to the general purposes of 
demulcents. The dose is from 10 to 60 grains 3 
or 4 times daily. 

COMPOUND SPIRITS OF HORSE RAD- 

DISH. 

Horse radish root scraped 2 ounces. 

Bitter orange peel cut small and bruised 2 
ounces. 

Nutmeg bruised one-half ounce. 

Alcohol I gallon. 

Water I quart. 

Mix and distil a gallon with moderate heat 
This may be used advantageously as an addition 
to diuretic remedies, in dropsy attended with de- 
bility, especially in cases of drunkards. The dose 
is from i to 4 drams. 



MEDICAL DIVISION. 1 49 



COMPOUND RHUBARB POWDER. 

Rhubarb in fine powder 4 ounces. 

Magnesia 12 ounces. 

Ginger in fine powder 2 ounces. 

Rub them together until they are thoroughly 
mixed. This is a good laxative antacid, well 
adapted to bowel complaints, especially in chil- 
dren. The dose for an adult is from 10 to 60 
grains. 

SYRUP OF GARLIC. 

Garlic sliced and bruised 6 ounces. 

Sugar refined in coarse powder 24 ounces. 

Dilute acetic acid i pint. 

Macerate the garlic with 10 ounces of the acetic 
acid in a glass vessel 4 days, and express the liquid. 
Then mix the residue with the remainder of the 
acid and again express until sufficient liquid has 
been obtained to make the whole, when filtered, 
measure a pint ; lastly introduce the sugar into a 
two-pint bottle, pour upon it the filtered liquid and 
agitate until it is dissolved. The syrup is given in 
chronic catarrhal affections of the lungs and is par- 
ticularly beneficial in infantile cases, by the 
stimulus which it affords to the nervous system. 
A tea-spoonful may be given for a dose to a child 
I year old, repeated every i, 2, or 3 hours and 
persisted in for a length of time. It is also good 
in recent coughs and colds, and the dose may be 
much increased for an adult, and day by day the 
dose may be increased in any case. 



I50 DOMESTIC GUIDE. 

COMPOUND SPIRITS OF JUNIPER. 

Oil of juniper lyi drams. 

Oil of caraway lo drops. 

Oil of fennel lO drops. 

Dilute alcohol 8 pints. 

Dissolve the oils in the dilute alcohol. 

This spirit is a useful addition to diuretic infu- 
sions and mixtures in debilitated cases of dropsy. 
Dose, from 2 to 4 drams every 3 or 4 hours. 

ESS. LEMON. 

Oil lemon 2 ounces. 

Lemon peel freshly grated i ounce. 

Strong alcohol 2 pints. 

Dissolve the oil in the alcohol and add the peel, 
and let it macerate 24 hours. Filter through 
paper. Used only as flavoring. 

SYRUP OF ALMOND. 

Sweet almonds 12 ounces. 

Bitter almonds 4 ounces. 

Sugar refined in coarse powder 72 ounces. 

Water 3 pints. 

Having blanched the almonds, rub them in a 
mortar to a very fine paste, adding during the 
trituration 3 ounces of water and 12 of sugar. Mix 
the paste with the remainder (thoroughly) of the 
water, strain with strong expression, add to the 
strained liquid the remainder of the sugar and 
dissolve it with the aid of gentle heat. Lastly strain 
the solution through muslin, and having allowed 
it to cool, keep it in well stopped bottles in a cool 



MEDICAL DIVISION. I5I 



place. This is an excellent and elegant syrup. It 
is demulcent, nutritive and in consequence of the 
hydrocyanic acid of the bitter almonds somewhat 
sedative. It is said to impair greatly the odor of 
musk and assafetida when mixed with them. 
It may be added to cough mixtures or used 
in flavoring drinks in complaints of the chest. 
The dose is i to 2 drams every 3 or 4 hours. 

SYRUP OF ORANGE PEEL. 

Sweet orange peel recently dried 2 ounces. 

Carbonate of magnesia one-half ounce. 

Sugar in coarse powder, refined, 28 ounces. 

Alcohol, a sufficient quantity. 

Water, a sufficient quantity. 

Moisten the orange peel with one-half an ounce 
of alcohol, introduce it into a conical percolator, 
and pour alcohol upon it until 6 ounces of the 
tincture has passed. Evaporate this at a tempera- 
ture not exceeding 120° to 2 ounces. Add the 
carbonate of magnesia and i ounce of the sugar, 
and rub them together, gradually adding half a 
pint of water during the trituration. Then filter, 
and, having added sufficient water to make the 
liquid measure a pint, dissolve in it the remainder 
of the sugar with the aid of a gentle heat, and 
strain. 

The syrup has an agreeable flavor, for which 
alone it is employed. Combined with other mix- 
tures to make the taste more agreeable is its great 
use. For cough mixtures of different kinds, and for 



152 DOMESTIC GUIDE. 

taking the different medicines administered in pow- 
der form it will be found very acceptable. 

SYRUP OF IPECAC. 

Fluid extract of ipecac 2 ounces. 

Syrup simplex 34 ounces. 

Mix — This syrup is chiefly applicable to cases 
of children. The dose of it is, as an emetic, for an 
adult, from 4 drams to an ounce ; for a child i or 2 
years old 20 to 60 drops, repeated every 15 or 20 
minutes until it acts. 

SYRUP OF POPPIES. 

Poppy capsules dried, freed from seeds and 
coarsely powdered 36 ounces. 

Alcohol I pint. 

Refined sugar 4 pounds. 

Boiling water a sufficient quantity. 

Mix the poppy capsules with 4 pints of the 
water and infuse for 24 hours, stirring them fre- 
quently, then take them in a percolator and add- 
ing more water, allow thehquor to slowly pass until 
about 2 gallons are obtained or the poppies are ex- 
hausted, evaporate the liquor by a water bath until 
it is reduced to 3 pints ; when quite cold add the spirit, 
let the mixture stand for 12 hours and filter, dis- 
till off the spirit, evaporate the remaining liquor to 
two pints and then add the sugar; the product 
should weigh 6% pounds. The syrup of poppies 
is employed chiefly in infantile cases to allay cough 
quiet restlessness, relieve pain and promote sleep. 
The dose is from half a fluid dram, to an infant, to 



MEDICAL DIVISION. 153 

half a fluid ounce, to an adult, increased as the 
case may require, given every 2 or 3 hours. 
SYRUP OF LEMON. 

Lemon juice recently expressed and strained i 
pint. 

Sugar refined in coarse powder 48 ounces. 

Water i pint. 

Mix the lemon juice and water, and, having 
added the sugar, dissolve it with the aid of gentle 
heat, and strain the solution while hot. 

This syrup forms a cooling and grateful addition 
to beverages in febrile complaints, and serves to 
conceal the taste of saline purgatives in solution. 
It may be combined with cough mixtures and 
other liquid preparations of medicines that have a 
bad taste, and may be used ad libitum, as it is 
harmless in its effects upon the stomach or system. 

AROMATIC SYRUP RHUBARB. 

Rhubarb in moderately fine powder two ounces 
and a half. 

Cloves in moderately fine powder one-half 
ounce. 

Cinnamon in fine powder one-half ounce. 

Nutmeg in' moderately fine powder 2 drams. 

Syrup 6 pints. 

Dilute alcohol a sufficient quantity. 

Mix the powders and having moistened the mix- 
ture with 2 ounces of the dilute alcohol, introduce 
it into a conical percolator and pour dilute alcohol 
upon it until a pint of tincture has passed ; add to 



154 DOMESTIC GUIDE. 



this the syrup previously heated and mix them 
thoroughly. This syrup of rhubarb is a warm 
stomach laxative too feeble for adult cases but 
well calculated for the bowel complaints of children 
which occurs so frequently in all our large cities 
during the summer season. The dose is for an in- 
fant with diarrhea I dram every 2 hours until the 
passages indicate by their color that the medicine 
has had its effect 

SYRUP OF RED ROSES. 

Red roses in moderately fine powder I ounce. 

Sugar refined in coarse powder i8 ounces. 

Dilute alcohol, sufficient quantity. 

Water, sufficient quantity. 

Moisten the roses with dilute alcohol, pack it 
firmly in a conical glass percolator, and gradually 
pour dilute alcohol on it until a fluid ounce of tinc- 
ture has passed. Set this aside and continue the 
percolation until 5 ounces more are obtained. 
Evaporate this with gentle heat to i}4 ounces, and 
mix it with 7 ounces o{ water. Then having 
added the sugar, dissolve it with the aid of a gen- 
tle heat, and strain the solution while hot. Last- 
ly, when the solution is cold, add the fluid ounce 
of reserved tincture, and mix them well. 

The syrup of red roses is mildly astringent, but 
is valued more for its fine red color, on account of 
which it is frequently added to mixtures. The 
dose is a fluid dram, repeat every hour, for its 
astringent effect 



MEDICAL DIVISION. 155 

TINCTURE OF BELLADONNA. 

Belladonna leaf recently dried and in fine pow- 
der 4 ounces. 

Dilute alcohol, a sufficient quantity. 

Moisten the powder with 2 ounces of diluted al- 
cohol, pack it firmly in a conical percolator, and 
gradually pour dilute alcohol upon it until 2 pints 
of the tincture is obtained. 

This tincture is used in many fevers, and the 
dose is from 5 to 15 drops every 3 or 4 hours. 

COMPOUND TINCTURE OF BENZOIN. 

Benzoin in coarse powder 2 ounces. 

Prepared storax i yi, ounces. 

Balsam tolu one-half ounce. 

Socotrine aloes 160 grains. 

Alcohol I pint. 

Macerate for 7 days in a closed vessel, with oc- 
casional agitation, then filter, and add sufficient al- 
cohol to make a pint if reqired. 

This tincture is a stimulating expectorant, occa- 
sionly used in chronic catarrhal affections. It 
has been recommended also in chronic dysentery, 
but is mostly used externally to indolent ulcers 
and chapped nipples. 

TINCTURE OF COLUMBO. 

Columbo moderately fine powder 4 ounces. 
Dilute alcohol, sufficient quantity. 
Moisten the powder with i ounce diluted alco- 
hol, transfer it to a conical percolator, and 



156 DOMESTIC GUIDE. 



gradually pour dilute alcohol upon it until 2 
pints of tincture is obtained. 

The tincture of columbo may be added to tonic 
infusions and decoctions to increase their stimu- 
lant powers, but, like all the other bitter tinctures, 
should be used with caution. 

The dose is from I to 2 drams. 

TINCTURE OF SPANISH FLIES. 

Spanish flies in fine powder i ounce. 

Dilute alcohol, a sufficient quantity. 

Moisten the powder with one-half ounce of di- 
lute alcohol, pack it in a conical percolator, and 
gradually pour upon it dilute alcohol until 2 pints 
of the tincture is obtained. 

This tincture is one of the most convenient 
forms for the internal use of Spanish flies, the vir- 
tues of which it possesses to their full extent. It 
is one of the most powerful stimulants we have. 
Dose, 20 to 60 drops 3 or 4 times daily. 

TINCTURE OF CARDAMOM. 

Cardamom in moderately fine powder 4 ounces. 

Dilute alcohol, a sufficient quantity. 

Moisten the powder with 4 ounces of dilute al- 
cohol, pack in a conical percolator, and pour on 
dilute alcohol gradually until 2 pints of the tinc- 
ture is obtained. 

This tincture is an agreeable aromatic stimulant, 
and maybe added with advantage to infusions, de- 
coctions and mixtures, especially those of a purga- 
tive kind. The dose is i to 2 fluid drams. 



MEDICAL DIVISION. 15/ 

TINCTURE OF CAYENNE PEPPER. 

Capsicum in fine powder i ounce. 

Dilute alcohol, a sufficient quantity. 

Moisten the powder with half an ounce of di- 
lute alcohol, pack it into a conical percolator, and 
gradually pour on it dilute alcohol until 2 pints of 
the tincture is obtained. 

This preparation of capsicum is a very useful 
stimulant in very low states of the system with 
gastric insensibility, as in malignant, scarlet and 
typhus fevers, and the cases of drunkards. Dose, 
I or 2 drams. 

COMPOUND TINCTURE OF CARDAMOM. 

Cardamom in moderately fine powder 360 
grains. 

Caraway in moderately fine powder 1 20 grains. 

Cinnamon in moderately fine powder 300 
grains. 

Cochineal in moderately fine powder 60 grains. 

Clarified honey 2 ounces. 

Dilute alcohol a sufficient quantity. 

Mix the powders, and having moistened the 
whole with one-half ounce of dilute alcohol, pack 
it in a cylindrical percolator and pour on dilute 
alcohol until 2 pints and 6 ounces of the tincture 
is obtained ; lastly mix this with the clarified honey 
and filter through paper. This is a very agreeable 
aromatic tincture, occasionaly used as a carmina- 
tive in the dose of i or 2 drams, but more 
frequently as an addition to mixtures, infusions, etc. 



158 DOMESTIC GUIDE. 



TINCTURE OF CHIRETTA. 

Chiretta 2 ounces cut small and bruised. 
Proof spirits i pint. * 

Mix and let stand I day, occasionally agitate, 
and then filter through paper. This is a tonic 
tincture and may be given in the dose of i or 2 
drams 3 or 4 times a day. 

TINCTURE OF CATECHU. 

Catechu in moderately fine powder 3 ounces. 

Cinnamon in moderately coarse powder 2 
ounces. 

Dilute alcohol a sufficient quantity. 

Mix the powders and having moistened the 
mixture with an ounce of dilute alcohol pack it in 
a conical glass percolator and gradually pour on 
dilute alcohol until 2 pints of the tincture is ob- 
tained. This is a grateful astringent tincture, 
useful in all cases in which catechu is indicated 
and in which small quantities of spirits is not ob- 
jectionable. In cases of diarrhea combined with 
some mucilaginous mixture it may be given in 10 
or 30 drop doses. 

COMPOUND TINCTURE OF CHLORO- 
FORM. 

Chloroform 2 ounces. 
Rectified spirits 8 ounces. 
Compound tincture of cardamoms 10 ounces. 
Mix the whole. 

This is a convenient form of chloroform for in- 
ternal use. Dose is from 20 to 60 drops. 



MEDICAL DIVISION. 1 59 

TINCTURE OF CINCHONA OR PERUVI- 
AN BARK. 

Yellow cinchona in moderately fine powder 6 
ounces. * 

Dilute alcohol, a sufficient quantity. 

Moisten the powder with 2 ounces dilute alco- 
hol, pack it firmly in a glass percolator, and gradu- 
ally pour dilute alcohol on until 2 pints of the 
tincture is obtained. 

This tincture is used chiefly as an adjunct to the 
infiision or decoction of bark, or the solution of 
sulphate of quinine, to a dose of which it may be 
added in the quantity of from i to 2 fluid drams. 
It is tonic in its character, and may be used with 
that view. 

TINCTURE OF CINNAMON. 

Cinnamon in fine powder 3 ounces. 

Alcohol, a sufficient quantity. 

Water, a sufficient quantity. 

Mix the alcohol and water in the proportion of 2 
measures of the former to i of the latter, then 
moisten the powder with i ounce of the mixture, 
pack it moderately in a conical percolator, and 
gradually pour the mixture on it until 2 pints of 
the tincture is obtained. 

This tincture has the aromatic and astringent 
properties of cinnamon, and may be used as an 
adjuvant to infusions and decoctions. Dose is i 
to 3 drams. 



l6o DOMESTIC GUIDE. 

TINCTURE OF COCHINEAL. 

Cochineal in powder 234 ounces. 

Proof spirits I pint. 

Macerate for 7 days in a closed vessel, with oc- 
casional agitation, strain, press, filter, and add suf- 
ficient proof spirits to make I pint. 

This is valued chiefly for imparting color to liquid 
preparations. It may, however, be given internal- 
ly in nervous affections, in doses varying from 20 
drops to I dram. 

TINCTURE OF COLCHICUM. 

Colchicum seed in moderately fine powder 4 
ounces. 

Dilute alcohol, a sufficient quantity. 

Moisten the powder with i ounce of dilute al- 
cohol, pack in a cylindrical percolator, and gradual- 
ly pour on dilute alcohol until 2 pints of the tinc- 
ture is obtained. 

This tincture possesses the active principles of 
colchicum, and may be given whenever that medi- 
cine is indicated. 

The dose is 30 to 60 drops. It does well in 
rheumatic, neuralgic and gouty affections. 

TINCTURE OF CUBEBS. 

Cubebs in moderately fine powder 4 ounces. 

Dilute alcohol, a sufficient quantity. 

Moisten the powder with an ounce of dilute al- 
cohol, pack in a conical percolator, and gradually 
pour on dilute alcohol until 2 pints of the tincture 
is obtained. 



MEDICAL DIVISION. l6l 



This is a carminative, and has been used with 
great advantage in long standing cases of gonor- 
rhoea. Dose, from 30 to 60 drops. 
TINCTURE OF FOX-GLOVE OR DIGITA- 
LIS. 

DigitaHs recently dried and in fine powder 4 
ounces. 

Dilute alcohol, a sufficient quantity. 

Moisten the powder with 2 ounces of dilute alco- 
hol, pack it firmly in a percolator, and pour on 
gradually dilute alcohol until 2 pintsof the tincture 
is obtained. 

The dose is from 10 to 20 drops 2 or 3 times a 
day, increased cautiously if necessary. This has 
been used in certain dropsical cases with great 
benefit ; also in certain forms of heart disease. To 
do good it must be persisted in for a length of 
time. 

SYRUP OF BLACKBERRY ROOT. 

Blackberry root in moderately fine powder 8 
ounces. 

Syrup simplex one-half pint. 

Dilute alcohol, a sufficient quantity. 

Introduce the powder, previously moistened 
with 4 ounces of the dilute alcohol, into a glass 
percolator, and pour dilute alcohol upon it until 
I yi pints of tincture have passed. Evaporate this 
by means of a water bath to a half pint, at 160°. 
Then mix it while hot to the syrup previously 
heated and strained 



1 62 DOMESTIC GUIDE. 

This is very useful in the chronic forms of 
diarrhoea and looseness of the bowels as it occurs 
in the summer season. It will be found very use- 
ful also in the dysentery, where there is a good 
deal of tenesmus and blood passing, with fre- 
quent desire to stool. A little of the blackberry 
brandy combined with the syrup in those cases 
will be found of great value. The dose of the 
syrup is i, 2 or 3 drams every 2 or 3 hours. 

TINCTURE OF ALOES AND MYRRH. 

Socotrine aloes in moderately fine powder 3 
ounces. 

Myrrh in moderately fine powder 3 ounces. 

Saffron in moderately coarse powder i ounce. 

Alcohol, sufficient quantity. 

Mix the powders, and, having moistened the 
mixture with 2 ounces of alcohol, pack it moder- 
ately in a conical percolator, and gradually pour 
alcohol upon it until 2 pints of tincture are ob- 
tained. 

This tincture may also be prepared by macerat- 
ing the powder in 2 pints of alcohol "for 14 days 
and filtering through paper. 

This tincture is purgative, tonic and emmena- 
gogue, and is considerably employed in chlorosis 
and other disordered states of health in females, 
connected with suppressed, retained or deficient 
menstruation, and with a constipated state of the 
bowels. It may also be used as a stomachic laxa- 



MEDICAL DIVISION. 1 63 

tive in cold, languid habits, independently of men- 
strual disorders. 

The dose is from i to 2 fluid drams, repeated at 
intervals of 2 or 3 hours, as the case requires. 
TINCTURE OF ARNICA. 

Arnica flowers 6 ounces. 

Alcohol i^ pints. 

Water Y^ pint 

Dilute alcohol sufficient quantity. 

Mix the alcohol and water, and having moist- 
ened the arnica slightly with the mixture bruise it 
thoroughly through the mortar, then pack it 
firmly in a cylindrical percolator and pour upon it 
first the remainder of the mixture and afterwards 
sufficient diluted alcohol to make the tincture 
measure 2 pints. Use either alone or diluted with 
water, soap, liniment, etc. Tincture of arnica is 
often applied properly to bruises, sprains, tumors 
and local rheumatic pains, under the impression 
that it has extraordinary healing powers. It prob- 
ably acts favorably in some instances as a gentle 
irritant. If given internally the dose would be 
from 30 drops to 2 drams. It would always be 
well for families to keep this tincture on hand as it 
is a valuable domestic medicine. 

TINCTURE OF ASSAFETIDA. 

Assafetida bruised 4 ounces. 
Alcohol 2 pints. 

Macerate for 14 days and filter through paper. 
This tincture becomes milky on the addition of 



1 64 DOMESTIC GUIDE. 

water, in consequence of the separation of the 
resin. It posesses all the virtues of assafetida. The 
dose is 30 to 60 drops. It should be employed in all 
nervous cases and a few drops on sugar may be 
given with advantage to young children, in whoop- 
ing-cough. 

TINCTURE OF GUAIAC. 

Guaiac in moderately coarse powder 6 ounces. 

Alcohol a sufficient quantity. 

Mix the powder thoroughly, with an equal 
bulk of dry sand, and pack it moderately in a per- 
colator, cover it over with sand and pour gradually 
upon it alcohol, until 2 pints of the tincture is 
obtained. Its chief use in is rheumatism and gout, 
but it has been used effectually in suppression of 
the menses and dysmenorrhcea. Dose, i to 2 
drams 3 or 4 times a day. 

COMPOUND TINCTURE OF GENTIAN. 

Gentian in moderately fine powder i ounce. 

Cardamom in moderately fine powder one-half 
ounce. 

Dilute alcohol a sufficient quantity. 

Moisten the powders, having mixed th?m with 
1 1^ ounce of dilute alcohol, pack in a glass perco- 
lator, and gradually pour on dilute alcohol until 2 
pints of the tincture is obtained. This tincture is 
an elegant bitter, much used in dyspepsia, and as 
an addition to tonic mixtures, in debilitated states 
of the digestive organs, or of the system gener- 
ally. The dose is i or 2 drams every 3 or 4 hours. 



MEDICAL DIVISION. 1 6$ 

TINCTURE OF ORANGE PEEL. 

Bitter orange peel cut and bruised 2 ounces. 

Alcohol I pint. 

Macerate for 7 days in a closed vessel with occas- 
ional agitation, then strain, press, filter, and add 
sufficient alcohol to make i pint. The tincture of 
orange peel is used as a grateful addition to infus- 
ions, decoctions, and mixtures. Dose is i or 2 
fluid drams. 
AMMONIATED TINCTURE OF GUAIAC. 

Guaiac in moderately coarse powder 6 ounces. 

Aromatic spirits of ammonia 2 pints. 

Macerate for 7 days and filter through paper. 
This tincture is celebrated in the treatment ot 
chronic rheumatism and is frequently used with 
great effect in cases of amenorrhoea. It is stimula- 
tive and is decomposed in water, and should be 
given in mucilage or syrup. Dose is i or 2 drams. 
TINCTURE OF LOBELIA. 

Lobelia in fine powder 4 ounces. 

Dilute alcohol a sufficient quantity. 

Moisten the powder with 2 ounces of dilute 
alcohol, pack it firmly in a conical percolator, and 
gradually pour upon it dilute alcohol until 2 pints 
of the tincture is obtained. This tincture pos- 
sesses the emetic and narcotic properties of lobelia, 
and is much used in asthma, in doses from i to 2 
drams repeated every 3 or 4 hours. It has been 
used with benefit as a topical application in ery- 
sipelas. 



1 66 DOMESTIC GUIDE. 



COMPOUND TINCTURE OF CAMPHOR. 

Opium, dried, in moderately fine powder i 
dram. 

Benzoic acid i dram. 

Camphor 4 grains. 

Oil of anise one-half dram. 

Clarified honey 2 ounces. 

Dilute alcohol 2 pints. 

Macerate for 7 days and filter through paper. 

This is the well-known paregoric elixer. It is 
a very pleasant anodyne and anti-spasmodic, much 
used to allay cough in chronic catarrh, asthma and 
chronic consumption, pertussis, etc., to relieve 
nausea and slight pains in the stomach and bowels, 
to check diarrhoea, and in infantile cases to procure 
sleep. 

Dose, for an infant from 5 to 25 drops, for an 
adult from i to 3 drams. 

TINCTURE RHUBARB AND SENNA. 

Rhubarb in moderately coarse powder i ounce. 

Senna in moderately coarse powder 2 drams. 

Red Sanders in moderately coarse powder 2 
drams. 

Corianders in moderately coarse powder 30 
grains. 

Fennel in moderately coarse powder 30 grains. 

Liquorice in moderately coarse powder 30 
grains. 

Raisins deprived of their seeds 6 ounces. 

Dilute alcohol 3 pints. 



MEDICAL DIVISION. 167 



Macerate for 14 days, express, and filter through 
paper. 

This is the stomachic so well known and so much 
used in this country under the name of Warner's 
gout cordial. It is a feeble purgative, usually ac- 
ceptable to the stomach, and well adapted to cases 
of costiveness, with gastric uneasiness, in persons 
of a gouty habit and accustomed to the free use of 
alcoholic drinks. 

The dose is from i to 2 fluid ounces 3"or4times 
daily. 

TINCTURE OF QUASSIA. 

Quassia in moderately fine powder 2 ounces. 

Dilute alcohol, a sufficient quantity. 

Moisten the powder with an ounce of dilute al- 
cohol, pack in a percolator, and gradually pour on 
dilute akohol until 2 pints of the tincture is ob- 
tained. It is a pure and intense bitter, and may 
be employed whenever a tonic is indicated. Dose, 
I to 2 drams. 

TINCTURE OF BLOOD-ROOT. 

Blood-root in moderately fine powder 4 ounces. 

Dilute alcohol, a sufficient quantity. 

Moisten the powder with an ounce of dilute al- 
cohol, pack in a conical percolator, and gradually 
pour on dilute alcohol until 2 pints of the tincture 
IS obtained. 

This will prove emetic in the dose of 3 or 4 
drams, but it is rather intended to act as a stimu- 
lant to the stomach, expectorant or alterative, for 



l68 DOMESTIC GUIDE. 



which purpose from 30 to 60 drops may be given, 
repeated 3 or 4 times daily. 

TINCTURE OF VIRGINIA SNAKE-ROOT. 

Serpentaria in moderately fine powder 4 
ounces. 

Dilute alcohol, a sufificient quantity. 

Moisten the powder with an ounce of dilute al- 
cohol, pack into a conical percolator, and pour up- 
on it dilute alcohol until 2 pints of the tincture is 
obtained. 

This tincture possesses the tonic and cordial 
properties of the root, and may be advantageously 
added to the infusion of Peruvian bark in low 
states of the system. 

The dose is i or 2 drams. 

COMPOUND TINCTURE OF SENNA. 

Senna broken small 2^ ounces. 

Raisins freed from seeds 2 ounces. 

Caraway fruit bruised one-half ounce. 

Coriander fruit bruised one-half ounce. 

Proof spirits i pint. 

Macerate 14 days, strain, filter and bottle for 
use. 

This tincture is a warm, cordial purgative, useful 
in costiveness attended with flatulence, and in 
atonic gout, especially when occurring in intemper- 
ate persons. It is also added to cathartic in- 
fusions and mixtures. Dose, from i to 2 ounces. 



In giving the foregoing formulas for tinctures I 



MEDICAL DIVISION. 



169 



have followed the U. S. Pharmacopea closely, so 
that any of these tinctures will be just the same as 
those you get in the drug stores. You can make 
any of them by following the directions given, and 
they will cost you from two hundred to five hun- 
dred per cent, less than to buy them. You can 
select those you think would be useful to you, and 
can make them and keep them on hand. They 
do not spoil. 



M^^. 




-"lem: 



lyo DOMESTIC GUIDE. 



FARRIER'S DIVISION. 



HOLM'S LINIMENT. 

Oil organum i ounce. 

Oil hemlock i }i ounces. 

Aqua ammonia i ounce. 

Spts. camphor i yi ounces. 

Oil spike i ounce. 

Alcohol I pint. 

Mix — This liniment is for sprains and bruises, 
and has been used by a farrier by the name of 
Holm, of Wayne county, Ohio, who has used it 
with great benefit 

FOR STIFLE. 

Ashes of ivy 4 ounces. 

Castile soap 2 ounces. 

White vitriol i ounce. 

Mix and rub on and in well, with the aid of 
heat. Alcohol 4 ounces may be added if the ap- 
plication is desired stronger. This will strengthen 
the ligaments after the dislocation has been re- 
duced, and will be found of great service. 



FARRIERS DIVISION. I/I 

FOR SCRATCHES. 

Tannin one-half ounce 
Sugar lead 2 drams. 
White vitriol 2 drams. 
Turpentine 2 ounces. 

Mix — Apply twice daily, and give a table-spoon- 
ful of McMillan's condition powders twice a day. 

NO. 2. 
Lime water 4 ounces. 
Linseed oil 4 ounces. 

Mix — Apply twice daily, and give McMillan's 
condition powders as above. 

FLATULENT COLIC. 

Chlorate of pot. one-half ou'ice. 
Sulphuric ether i ounce. 
Tinct. aloes 3 ounces. 
Water I pint. 
Mix and drench. 

NO. 2. 
Creosote 10 drops. 
Water i pint. 
Mix and drench. 

NO. 3. 

Chloroform I ounce. 
Whiskey 2 ounces. 
Soda one-half ounce. 
Water i yi pints. 
Mix and drench. 

After, McMillan's condition powders table- 
spoonful 2 or 3 times daily. 



1/2 DOMESTIC GUIDE. 

FOR MANGE. 

Sulphur 8 ounces. 

Arsenic pulv. 2 drams. 

Mercurial oint. 2 ounces. 

Lard 8 ounces. 

Mix — Dress the parts affected once a day. 

SORE EYES. 
Sugar lead I dram. 
Sulph. zinc one-half dram. 
Water i pint. 

Mix — Put into the eye every 4 hours for inflam- 
mation. 

NO. 2 

Brandy I ounce. 
Infusion of green tea 3 ounces. 
Tincture opium l dram. 
Infusion red roses 4 ounces. 
Mix — Put into the eye 5 or 10 drops 4 times a 
day with a drop syringe. 

NO. 3. 

Tinct. sanguinarie i ounce. 
Water i pint. 

Mix — Apply to eye 3 or 4 times a day with 
drop syringe. 

NO. 4. 

Arnica tinct. i ounce. 
Water 4 ounces. 

Mix — Apply 20 drops every 4 hours. Will 
cure inflammation of the eye sure. 



. FARRIERS DIVISION. 173 

NO. 5. 

Rose water 3 ounces. 

Spirits minderus 2 ounces. 

Mix — Apply 10 or 15 drops 2 or 3 times daily. 

FOR SPRAINS AND RING-BONES. 

Cantharides 2 ounces. 

Mercurial ointment 5 ounces. 

Laudanum 2 ounces. 

Turpentine 3 ounces. 

Zinc sulph. i^ ounces. 

Tincture iodine 2 ounces. 

Oil origanum 2 ou 

Castile soap 2 out 

Camphor gum i ounce. 

Resin 2 ounces. 

Venice turpentine i ounce. 

Corrosive sublimate 4 drams. 

Lard 2 pounds. 

Melt the lard, then add the mercurial ointment^ 
stir until it is melted, then add the other ingredi- 
ents and continue to stir until it is cool and thick. 
Cut the hair off and rub in thoroughly, in two days 
apply sweet oil to save the hair, in two days more 
wash with water and apply the ointment again.. 
Repeat this process until cured. 

COLORING. 
Lime unslacked 2 ounces. 
Litharge 2 ounces. 
Mix with rain water 4 ounces. 
Mix and bind on for 6 or 8 hours. 



174 DOMESTIC GUIDE. 

HOOF OINTMENT. 

Resin 4 ounces. 

Beeswax 6 ounces. 

Lard 2 pounds. 

Turpentine 3 ounces. 

Verdigris 2 ounces. 

Tallow I pound. 

Mix with the aid of heat. 

Stir constantly until melted and then set off to 
cool, and stir until cool. This is one of the best 
hoof ointments in use, also good for corks and 
bruises. 

SWELLING OF THE LEGS. 

Oil of cedar 4 ounces. 

Tincture of capsicum 2 ounces. 

Rum I quart. 

Mix — Rub the leg thoroughly twice a day with 
this, and give a table-spoonful of McMillan's con- 
dition powders. 

NERVE AND BONE OINTMENT. 

Turpentine i ounce. 
Origanum oil i yi, ounces. 
Oil spike i ounce. 
British oil 2 ounces. 
Tincture myrrh compound 2 ounces. 
Tincture capsicum i ounce. 
Tincture camphor 2 ounces. 
Palm oil 2 ounces. 

Mix — Apply 3 or 4 times daily. This is one of 
the very best applications for sprains, bruises, cuts, 



FARRIERS DIVISION. 1 75 

and particularly rheumatism. It has been sold 
repeatedly for ;^io.oo and is one of the best. No 
man or family can afford to be without it. It is 
equally applicable to man and beast. Get your 
druggist to put it up for you, use it, and you will 
prove its value. 

BLUE OINTMENT. 

Resin 4 ounces. 

Verdigris one-half ounce. 

Turpentine 2 ounces. 

Mutton tallow 2 pounds. 

Oil origanum one-half ounce. 

Tinct iodine one-half ounce. 

Mix thoroughly with the aid of heat. 

This is an excellent remedy for scratches, cuts 
or hoof-evil. It should be applied twice a day 
and heated a little each time. 

MCMILLAN'S CONDITION POWDERS. 

Sulphur 12 pounds. 

Black antimony 3 pounds. 

Salt-petre 3 pounds. 

Flaxseed meal 7 pounds. 

Mix — Dose, table-spoonful in feed, oats or 
chop, twice daily. This is undoubtedly one of the 
best condition powders ever made. It was given 
me by an old English farrier in Leadville, Colora- 
do, and has been used by many of my acquaint- 
ances, as well as by myself, with very satisfactory 
results. The receipt has sold repeatedly for ^25, 
and if I had not been working on this book, and 



176 DOMESTIC GUIDE. 



intended to put it in here, I should have gotten a 
patent on it, as I believe there is nothing of the 
kind that will excel it. Try it and prove its value. 
It is good for cattle also. 

WESLEY'S LINIMENT FOR RAW SORE. 

Oil origanum 4 ounces. 

Aqua ammon. 2 ounces. 

Gum camphor 2 ounces. 

Oil of amber i ounce. 

Linseed oil 4 ounces 

Alcohol 5 ounces. 

Mix — To be applied twice a day on a raw sore, 
and cover with a bandage loosely applied, i^lso 
good in cases of cracked hands or chapped feet 
It is of great value. 

ARMSTRONG'S LINIMENT. 

Linseed oil 8 ounces. 

Spirits turpentine 8 ounces. 

Alcohol 8 ounces. 

Camphor gum 2 ounces. 

Oil vitriol i ounce. 

Mix — This is one of the good applications in 
cases of sweeney or sprains. It has been used 
with good success in all cases of swelling with 
pain. William R Armstrong, of Genoa, Ohio, 
gave this to me as one of the best in cases as 
above. He had used it extensively for many 
years, and it became quite popular in the north- 
western part of the State of Ohio, and has been sold 
a number of times for $\o. It is one that does not 



farrier's division. 177 

cost very much, and needs only to be tried to be 

appreciated. 

LINIMENT. 

Spts. camphor 4 ounces. 
Castile soap 2 ounces. 
Alcohol 2 ounces. 
Spirits of ammonia i ounce. 
Mix thoroughly. 

Apply to fresh cuts or wounds, also to bruises 
and sprains. 

COOLING POTION IN FEVERS. 
Muriate of ammonia i ounce. 
Saltpetre 4 ounces. 
Sugar of lead i ounce. 
Chlorate of potash 3 ounces. 
Cold water 2 gallons. 
Mix — Give 3 ounces at a time every 4 hours. 

QUICK PHYSIC. 

Croton oil 20 drops. 

Hydrarge chloride nit. 5 grains. 

Mix with wheat flour dough and put far back in 
the mouth. The dose can be repeated every hour 
until the desired effect is had. 

DRENCH FOR COLIC, 

Sweet oil one-half ounce. 
Sweet spirits nitre i ounce. 
Morphine i grain. 
Balsam copavae i ounce. 
Warm water i pint. 
Mix — Give at once. 



lyS DOMESTIC GUIDE. 



HARD HOOF. 

Fish oil I pint 
Oil of tar one-fourth pint. 

Mix and apply to outside and inside 3 times a 
day with brush. 

PHYSIC. 

Aloes I ounce. 
Ginger pulv. one-half ounce. 
Warm water i pint. 

Mix — Give at once and repeat every 3 hours un- 
til effect is obtained. 

CONDITION POWDERS. 

Black antimony i pound. 

Fenegreek i pound. 

Resin I pound. 

Epsom salts i pound. 

Sulphur I pound. 

Gentian pulv. i pound. 

Ginger I pound. 

Cream of tartar i pound. 

Laurel berries i pound. 

Hydrastis canadensis i pound. 

Carb. soda i pound. 

Copperas pulverized 4 ounces. 

Alum pulverized 4 ounces. 

Saltpetre pulverized 4 ounces. 

Blood-root pulverized 4 ounces. 

Mix — Give 2 table-spoonfuls night and morning 
in feed for i week, and then i table-spoonful as 
above in feed. 



FARRIERS DIVISION. 1 79 

OINTMENT FOR SWELLINGS. 

Oil origanum i ounce. 

Oil turpentine i ounce. 

Aqua ammonia i ounce. 

Alcohol I ounce. 

Lard 4 ounces. 

Mix — Apply 4 times a day with friction. 

NO. 2. 
Olive oil 8 ounces. 
Tincture of camphor 2 ounces. 
Turpentine i ounce. 
Tincture of iodine i ounce. 
Mix — Apply to swelling once a day. 

COUGH POWDER. ' 

Tartar emetic i ounce. 
Pulverized resin 2 ounces. 
Blood-root I ounce. 
Saltpetre 2 ounces. 
Ginger 2 ounces. 

Mix — Give a table-spoonful every 4 hours in 
feed. 

J. E. FRAZE'S LINIMENT. 
Alcohol I pint. 
Camphur gum 4 ounces. 
Oil spike 2 ounces. 
Oil amber 2 ounces. 
Oil turpentine 2 ounces. 
Aqua ammonia 3 ounces. 
Mix — Good for sprains and bruises, rheuma- 



l80 DOMESTIC GUIDE. 

tism, swellings (neuralgia, croup and quinsy in 
man). This liniment has a tremendous recom- 
mendation in Wayne county, and especially in the 
eastern part of the county. Has been sold for $5 
often. 

SCRATCHES. 

Gum camphor ^ ounce. 
Gum myrrh i ounce. 
Sulphuric acid i ounce. 
Turpentine i ounce. 
Lard i pound. 
Mix — Rub on once a day. 

NO. 2. 
► Gun powder 2 ounces. 
Lard 3 ounces. 
Turpentine 2 ounces. 
Mix and apply twice a day. 

DRESSING FOR HARD HOOF 

Turpentine 4 ounces. 

Tar 4 ounces. 

Fish oil 8 ounces. 

Mix and apply twice a day, by the aid of heat 

HIDE BOUND. 

Sulphur 8 ounces. 
Nitrate of potash 3 ounces. 
Black antimony 2 ounces. 
Sulphate of iron i ounce. 

Mix and give a table-spoonful in feed twice a 
day. 



farrijer's division. i8i 

NO. 2. 

Aloes 2 ounces. 

Sweet spirits of nitre i ounce. 

Gentian tincture 8 ounces. 

Mix and give a tea-spoonful 3 times a day. 

EYE WASH. 

Alcohol I ounce. 
Extract of lead i dram. 
Soft water one-half pint. 
Mix — Apply 3 times a day. 

FOR COLIC. 

Turpentine 3 ounces. 
Laudanum i ounce. 
Warm water yi pint. 
Aloes ]4 ounce. 
Mix and give at once. 

SPRAINS OR WOUNDS. 
Oil origanum i ounce. 
Oil anise I ounce. 
Oil spike i ounce. 
Aqua ammonia i ounce. 
Alcohol 3 ounces. 
Mix — Apply every 3 hours. 

FOUNDER. 
Sun-flower seeds i pint, to 2 bushels of oats. 
Feed 4 quarts of this to a feed. 

NO. 2. 
Bleed in the feet and giv^ freely of the above. 



l82 DOMESTIC GUIDE. 



TO CLEANSE THE BLOOD. 

Rattle root 4 ounces. 
Sassafras root 4 ounces. 
Wild cherry root 4 ounces. 
Spice wood bark 4 ounces. 
Dog wood 4 ounces 
Water 2 gallons. 

Boil down to one-half gallon and give a table- 
spoonful in water every 4 hours. 

NO. 2. 

Camphor i ounce. 

Skunk cabbage 2 pounds. 

Fenegreek one-half pound. 

Sulphur 4 ounces. 

Flaxseed meal i pound. 

Mix — Table-spoonful every evening. 

EYE WASH. 

Three eggs. 

One quart rain water. 

Beat the eggs well before putting into the water, 
and add one-half ounce Set on stove and 

boil for ten minutes. 

NO. 2. 

Sulph. of zinc 2 grains. 

Sugar of lead 2 grains. 

Morphine 2 grains. 

Laudanum 2 drams. 

Rain water 4 ounces. 

Mix — Apply to the eye 3 times a day, until the 
inflammation has subsided. 



farrier's division. 183 

LINIMENT FOR BOG SPAVIN. 

Tincture cantharides i ounce. 

Croton oil i dram. 

Turpentine i ounce. 

Laudanum ^ ounce. 1^ 

Mix — Apply with a good deal of friction, 3 

times a day. This is Nacke's favorite liniment 

and he gives it a great recommend, he having 

cured a great number of cases in his large practice. 

CONDITION POWDERS. 

Antimony 2 ounces. 

Resin 2 ounces. 

Sulphur 2 ounces. 

Ginger 2 ounces. 

Flaxseed meal 2 ounces. 

Rhubarb i ounce. 

Mix — Dose, a table-spoonful twice a day in oats 
or chop. 

BONE LINIMENT. 

Neatsfoot oil 8 ounces. 

Tincture camphor 2 ounces. 

Oil of spike 2 ounces. 

Mix — Apply 3 times a day with a good deal of 
friction in cases of lameness or swellings of any 
kind. 

BLISTER LINIMENT. . 

Cantharides pulv. i ^ ounces. 
Turpentine I pint. 

Mix — Let stand 24 hours, and then apply. It 
will blister in 15 m.inutes. 



184 DOMESTIC GUIDE. 

HALFIELD'S LINIMENT FOR SWEENEY. 
Oil spike i ounce. 
Oil stone y^ ounce. 
Oil amber ]^ ounce. 
Oil origanum J^ ounce. 

Oil turpentine ^ ounce. 

Oil British y^ ounce. 

Mix — This has had a great run and enjoyed a 
great amount of popularity as a remedy for sweeney 
on horse or man, and also to be applied externally 
to the throat in cases of quinsy. It is a powerful 
application and should be used three times a day 
in sweeney, quinsy or sore throat, and should be 
applied every 2 or 3 hours according to the 
severity of the case. The above is only a small 
quantity ; four times as much may be made at a 
time and kept well bottled for use. 

ALTERATIVE DRENCH. 

Aloes 6 drams. 

Podophyllin 2 drams. 

Sulphur I dram. 

Boiling water ^ pint. 

Mix — When lukewarm, give as a drench. 
TO BREAK UP A HARD COLD 

Tinct. of camphor i ounce. 

Spts. eth. nit. i ounce. 

Quinine 30 grains. 

Mix — Tea-spoonful| every 4 hours in 2 table- 
spoonfuls of water. May be given oftener if case 
does not yield. 



farrier's division. 185 

CONDITION POWDERS. 

Ginger 2 ounces. 

Black antimony 2 ounces. 

Sulphur 2 ounces. 

Saltpetre 2 ounces. 

Resin 2 ounces. 

Mix and give a tea-spoonful 3 times a day in 

feed. 

LINIMENT UNIVERSAL. 

Alcohol one-half pint. 
Gum camphor i y^ ounces. 
Origanum oil i ounce. 
Oil spike i ounce. 
Aqua ammonia 2 ounces. 

Mix — Apply to sprains, bruises, swellings and 
rheumatic complaints. 

FOR HEAVES. 

Balsam fir 2 ounces. 

Balsam of copavae 2^ ounces. 

Mix with calcined magnesia a sufficient quantity. 
For a man, make into 10 pills, and give i every 
day. Wet the feed. 

CONDITION POWDERS. 

Ginger 2 ounces. 
Salts of tartar 2 ounces. 
Blood-root I ounce. 
Pulv. ext. licorice 3 ounces. 
Tartar emetic i ounce. 

Mix — Tea-spoonful to be given twice a day in 
feed. 



l86 DOMESTIC GUIDE. 

NO. 2. 

Sulphate of iron 2 ounces. 
Sulphur 3 ounces. 
Ginger 2 ounces. 
Nitrate of potash 3 ounces. 
Golden seal 3 ounces. 
Cream of tartar 2 ounces. 
Antimony 2 ounces. 

Mix — Give a tea-spoonful morning and evening 
in feed. 

EVERETT'S MAGNETIC LINIMENT. 

Tincture camphor i ounce. 
Laudanum one-half ounce. 
Chloroform one-half ounce. 
Castor oil i J^ ounces. 
Olive oil I ounce. 
Sassafras oil ^ ounce. 
Wintergreen oil y^ ounce. 
Tincture capsicum one-half ounce. 
Alcohol one-half pint. 

Mix — Apply 3 times daily to all painful swell- 
ings, sprains, bruises, etc. 



baker's division. 187 



BAKER'S DIVISION. 



TEA CAKE (OR CUP). 
Sugar 1 5^ cups. 
Butter one-half cup. 
Sour milk i cup. 

Eggs 3. . 

Soda I tea-spoonful. 

Ext. vanilla, lemon or nutmeg I tea-spoonfuL 

Also this : 

Butter one-half cup. 

Sugar I cup. 

Flour i^ cups. 

Eggs 2. 

Sweet milk one-half cup. 

Soda one-half tea-spoonful. 

Cream of tartar i tea-spoonful. 

LADY CAKE. 
Flour I pound. 
Sugar I pound. 
Butter one-half pound. 
White of 1 5 eggs. 
Baking-powder 6 tea-spoonfuls. 



1 88 DOMESTIC GUIDE. 



Thoroughly mix the flour and baking-powder by 
sifting, and then cream the flour with the butter. 
Now, having beaten the eggs and thoroughly 
mixed them with the sugar, mix all, and bake in a 
moderate oven. 

HONEY CAKE. 

Melt I cup of butter and mix it with honey 2 
cups. 

Ginger i table-spoonful. 

Nutmeg I. 

Dissolve a heaping tea-spoonful of saleratus in a 
cup of water, add to the mixture. Then flour un- 
til stiff enough to roll out, and bake the same as 
ginger-bread. 

WEDDING CAKE. 

Flour 4 pounds. 

Butter 4 pounds. 

Sugar 8 pounds. 

Citron i pound. 

English currants 4 pounds. 

Raisins 3 pounds. 

Nutmeg I ounce. 

Lemons 4. 

Cream I pint. 

Eggs 30. 

Saleratus one-half table-spoonful. 

Work the butter and sugar to a cream, add the 
beaten eggs, grated nutmeg, prepared fruit, 
chopped lemons, cream and saleratus, and then the 
sifted flour. Bake in large or small pans, as pre- 
ferred. 



baker's division. 189 

MRS. PRIDE'S WEDDING CAKE. 

Butter I pound. 

Sugar i^ pounds. 

Flour I pound. 

Eggs 12. 

Rasins seeded, chopped and floured, 3 pounds. 

English currants washed, dried and floured 3, 
pounds. 

Citron cut thin and small i pound. 

Madeira wine 2 ounces. 

Brandy 4 ounces. 

Rose water i ounce. 

Grated nutmegs 2. 

Finely ground cinnamon 2 tea-spoonfuls. 

Mace finely ground i tea-spoonful. 

Cloves finely ground i tea-spoonful. 

Currant jelly well beaten i pint. 

Bake about 4 hours. in moderate oven. Follow 
general directions of No. 2 above. 

FRENCH LOAF CAKE. 

Sugar I pound. 

Butter ^ pound. 

Flour one-half pound. 

Eggs 8. 

Milk 2 table-spoonfuls. 

Soda J^ tea-spoonful. 

One good sized lemon grated and chopped. 

Mix the sugar and butter, then the yolks, then 
the whites, then the lemon and flour, and lastly 
the soda and milk, having been mixed, are put in. 



190 DOMESTIC GUIDE. 



PATRIOT CAKE. 
Flour I pound. 
Sugar I pound. 
Raisins i pound. 
Butter one-half pound 
Cream one'half pint. 
Wine ^ pint. 
Brandy J^ pint 
Eggs 4. 
Soda I tea-spoonful. 

FRENCH CAKE. 

Eggs I dozen. 

Loaf sugar i pound. 

Peel of I lemon. 

Wheat flour one-half pound. 

Rice flour one-half pound. 

Sweet almonds 4 ounces. 

Bitter almonds i ounce. 

Orange flower water i ounce. 

The yolks and white of the eggs are to be beat- 
en separately, the sugar to be pounded and sifted, 
the lemon peel is to be grated, the wheat flour to 
be dried and sifted, the rice flour also to be sifted, 
and the almonds to be beaten into a pulpy mass 
in a mortar, then the orange flower water to be put 
in with them and thoroughly rubbed together, and 
then the whole to be mixed, the pan prepared with 
white paper, then buttered, and then baked for i 
hour. 



baker's division. 191 



HALFORD LOAF CAKE. 

Flour 2)^ pounds. 

Sugar I ]^ pounds. 

Butter I yl pounds. 

Nutmegs 2. 

Mace % ounce. 

Eggs 2. 

Milk I pint. 

Raisins i pound. 

Distillers' or other good yeast i gill. 

Brandy, wine, and other fruit to taste. 

Rub 'the butter into the flour at night, and 
have the milk warm and add the yeast, and mix it 
thoroughly, and set to rise in the morning. When 
light add the other articles, heat thoroughly and 
put in pans, and after an hour bake. 

JELLY CAKE. 

Sugar I cup. 

Cream i cup. 

Eggs 2. 

Saleratus yi tea-spoonful or soda i tea-spoonful, 
(the soda is most used.) 

Ext of lemon or vanilla 2 tea-spoonfuls. 

If too thin, use a little more flour ; and 
if cream is very sour it will require a little more 
saleratus or soda. This will be baked in thin cakes 
and laid up, with any kind of jelly you choose 
between the layers, and frosted or not as any one 
chooses. 



192 DOMESTIC GUIDE. 



COOKIES. 

Sugar 2 cups. 

Melted butter I cup. 

Eggs 2. 

Sour milk one and one-half cup. 

Soda one and one-half tea-spoonfuls. 

Stir the sugar, butter and eggs to a cream, then 

put in the milk, soda and flour to make as soft a 

batter as can be rolled ; herein lies the secret of 

success. 

NO. 2. 

Butter I cup. 
Sugar I cup. 
Sweet milk i cup. • 
Eggs 2. 

Baking-powder i rounding tea-spoonful. 
Use sufficient flour only to make as soft as you 
can roll out and cut. 

ORANGE JELLY CAKE. 

Flour 2 cups. 

Sugar 2 cups. 

Cold water y^. cup. 

Juice and grated peel of I orange. 

Yolks of 5 eggs. 

Whites of 4 eggs. 

Salt a little. 

Soda y^ tea-spoonful. 

Cream of tartar i tea-spoonful. 

Follow general directions in making. 

Bake in 4 jelly tins and lay up by taking the 



BAKER S DIVISION. 193 

white of an egg saved for that purpose, and beat it 
well with pulverized sugar until stiff, then grate in 
the peel of another orange and squeeze in the juice 
of the same to put between the layers. 

LEMON JELLY CAKE. 

« 

Sugar I cup. 

Flour I cup. 

Eggs 3. 

Melted butter i table-spoonful. 

Soda I tea-spoonful. 

Cream of tartar 2 tea-spoonfuls. 

Milk I table-spoonful. 

Bake in 4 cakes. 

In place of jelly take: 

Water i cup. 

Eggs 2. 

Sugar two-thirds cup. 

Corn starch i table-spoonful. ^ ^ 

The juice of 2 lemons. 

Mix thoroughly and put between the cakes. 

SOFT MOLASSES GINGER-BREAD. 

Good molasses i pint. 

Butter y^ pound. 

Soda I table-spoonful. 

Ginger i large table-spoonful or to suit tlie taste. 

Flour sufficient. 

Melt the butter and pour into the molasses, mix 
in the soda until it froths, then stir in the ginger and 
flour to make it as stiff as will handle well with a 
spoon. Bake )^ to ^ of an hour. 



194 DOMESTIC GUIDE. 



CREAM VARIETY. 

Jelly cake will first be made by beating 3 eggs 
to a froth with 

Sugar ^ pound. 

Flour ^ pound. 

Baking powder 3 tea-spoonfuls mixed by sifting 
with flour. Bake in thin cakes, to be laid up with 
the following cream : 

Cream i quart sweetened to taste and thickened 
with corn starch i table-spoonful and flavored with 
ext. of lemon or vanilla, which is to be poured 
between the layers in place of the jelly. 

KANSAS LUNCHEON CAKE. 

Flour 2 pounds. 

Powdered sugar ^ pound. 

English currants mashed and dried 6 ounces. 

Citron i ounce. 
• Butter i^ pound. 

Baking powder I table-spoonful. 

Eggs 4 

Milk sufficient. 

Rub the butter into the flour, then the sugar, 
citron, currants, salt, baking-powder, etc., and beat 
the eggs and mix in with the milk to make the 
batter not very stiff Half-fill buttered and 
flour-dusted tins and bake in rather a quick oven, 
to a light brown. 

OUR FAMILY RAISED CAKE. 

When making bread in the morning, the hop 
yeast or other sponge rising being light and nice, 



baker's division. 195 

take I cupful and add i cup sugar, ^ cup butter, 
I cup chopped raisins, i egg, yi. tea-spoonful of 
cinnamon, cloves or nutmeg, i tea-spoonful soda, 
stir as stiffly as you can, let it rise until night and 
bake from ^ to an hour, according to heat of 
oven. It is very satisfactory and but little labor. 

BUNS OR SWEET CAKE. 

Flour I quart. 

Milk I pint. 

Butter y^ pound. 

Eggs 2. 

Sugar I cup. 

English currants one-half cup. 

Yeast 3 or 4 table-spoonfuls. 

Warm the milk and mix in the yeast, butter 
and flour, and set to rise 3 or 4 hours. Then mix 
the beaten eggs, sugar and fruit into the dough 
and let rise again 2 hours, and when light make in- 
to small buns or biscuits, and put them close to- 
gether in baking tins, and when light again brush 
the top over with a mixture of milk and molasses, 
and bake in a quick oven. 

NO. 2. 

New milk 3 cups. 

Yeast I cup. 

Sugar I cup. 

Flour enough to make a stiff batter. 

Rise over night. In the morning mix i cup 
butter with another cup of sugar, i grated nutmeg, 
I tea-spoonful of saleratus, or i ^ of soda, or 2 of 



196 DOMESTIC GUIDE. 

baking powder, and mix in with sufficient more 
flour to make all' as stiff as for bread. Let rise 
again, then mould and cut out, and again light 
bake in a quick oven. 

INDIAN GRIDDLE CAKES. 

Indian meal 3 cups. 

Soda I tea-spoonful. 

Sugar 4 tea-spoonfuls. Salt I tea-spoonful. 

Pour on boiling water, stirring briskly to the 
thickness of stiff mush. Pour on cold milk till it is 
as thick as gruel, and then add sifted flour to the 
consistency of griddle cakes, thick or thin, as pre- 
ferred. They can be varied by the addition I or 2 
eggs beaten and added last. 

BUCKWHEAT GRIDDLE CAKES. 

Sift together i quart of buckwheat flour and I 
tea-spoonful corn meal. In cool weather makeup 
a moderately thin batter with luke-warm sweet 
milk. Salt to taste. In warm weather it is best 
to use water, as the milk would sour. Add one- 
half tumbler good hot yeast. Make it up in a jar 
at 9 o'clock at night. The next morning beat in 3 
eggs, let it stand 15 or 20 minutes, and just before 
frying stir in i tea-spoonful of soda, first sprinkling 
it over the batter. Soda is unnecessary if the 
batter is perfectly sweet. Eggs are not essential, 
but are an improvement. 

A mixture of 4 parts of buckwheat, 2 of Gra- 
ham and I of Indian makes a more healthful cake 
and a more spongy one. 



baker's division. 197 



NO. 2. 

Buckwheat flour 4 cups. 

Wheat flour 2 cups. 

Corn meal i cup. 

Make a pouring batter. 

Mix and let rise over night and bake in the 
morning. Leave a pint of the batter to set the 
next lot, and you need not use any more yeast the 
whole season. Keep the stock cool when not 
wanted. If the batter turns sour take a tea-spoon- 
ful of soda and stir in just before using, dissolved 
in cold water. 

WHEAT FLOUR GRIDDLE CAKES. 

Mix at night : 
Flour 4 pint-bowlfuls. 
Corn meal i bowlful. 
Salt I tea-spoonful. 
Tepid milk 2]/^ bowls. 
Yeast one-half tumbler. 

In the morning add i ^gg well beaten, also add 
milk if too thick. The cakes must be spongy. 

HOMINY CAKES. 
Boiled hominy i pint, well mashed. 
Sifted flour one-half pint. 

Egg I. 

Melted lard or butter i table-spoonful. 
Sweet milk enough to make a rather thin batter. 
Soda I tea-spoonful, sifted with flour, and 2 of 
cream of tartar. 

Drop the batter small on the griddle. 



198 DOMESTIC GUIDE. 

VELVET CAKE. 

Flour I pound. 

Sugar I pound. 

Butter ^ pound. 

Eggs 4. 

Cold water i cup. 

Cream of tartar i tea-spoonful. 

Soda ^ tea-spoonful. 

Flavor with any of the extracts preferred i tea^ 
spoonful. 

Beat the butter and sugar to a cream. Having 
dissolved the soda in a little water, add it, and hav- 
ing sifted the the cream of tartar into the flour and 
mixed them thoroughly, sift them into the mix- 
ture, add the balance of the cold water, and beat 
together the eggs, having fir:>t been beaten sepa- 
rately, then together, stir them in and add the 
flavoring ext. , stirring the mass well for a minute 
or two. Bake i hour. 

SHORT CAKE. 

Sifted flour 4 cups. 

Cream i cupful. 

Milk I pint. 

Butter an even table-spoonful. 

Salt I tea-spoonful. 

Soda I tea-spoonful. 

Cream of tartar 2 tea-spoonfuls, sifted with 
flour. 

Roll as soft as possible, cut small thick cakes 
with a form and bake on a griddle. 



BAKERS DIVISION. 1 99 



MUFFINS. 

Milk 3 pints. 

Eggs 4. 

Yeast small tea-cupful. 

Butter a piece the size of an egg, melted in a 
little milk. 

Salt I tea-spoonful 

Add sifted flour till as thick as buckwheat batter 
8 or 10 hours rising. Cook either in muffin rings 
or pour directly on the griddle in thin cakes. 
Powdered sugar and ground cinnamon served with 
the cakes will improve them. 

NO. 2. 

Sweet milk i pint. 

Eggs 2. 

Butter a piece the size of an egg. 

Salt a tea-spoonful. 

Gr ham and common flour of each one-half, to 
make them as thick as common cake batter. 

Bake them in muffin rings or without them on 
a hot griddle. Choice and light. 

LEMON CAKE. 

Sugar 3 cups. 
Butter I cup. 
Eggs 5. 
Lemons i. 
Milk I cup. 
Flour 4 cups. 

Rub the sugar and butter to a cream with the 
yolks of the eggs, then the milk and well beaten 



200 DOMESTIC GUIDE. 



white of the eggs, then sift in some of the flour, 
stirring well, then thejuice and grated rind of the lem- 
on, finishing with adding the balance of the flour. 
Bake in shallow pans for one-half or three-fourths 
of an hour. 

SPONGE CAKE. 
Eggs 4. 

White sugar i cup. 

Flour 3 cups. 

Sweet milk ^ cup. 

Baking powder i large tea-spoonful. 

Ext. lemon, vanilla or nutmeg i tea-spoonful. 

Salt a small pinch. 

Beat the eggs well, then beat in the sugar and 
add the milk, flavoring and salt. Put the baking- 
powder into the flour, sift and stir in and beat all 
well together, put into the pans and bake in a 
quick oven. It will be very light and spongy. 

NO. 2. 

Sugar I cup. 

Flour I cup. 

Eggs 2. 

Sweet milk 4 table-spoonfuls. 

Soda y^ tea-spoonful. 

Cream of tartar i tea-spoonful or baking powder 
I large tea-spoonful. 

These cakes take their name from their resem- 
blance to a sponge, both in lightness and tough- 
ness if properly made and properly baked, as they 
are quite tough, notwithstanding their lightness, 
as no shortening is used. 



BAKER S DIVISION. 20I 

NO. 3. 

Sugar ^ pound, and put into it J^ tumbler of 
cold water and bring it to a boil to form a clear 
syrup. When cool, having beaten the yolks and 
whites of eggs separately, add the yolks, stirring 
them well, flavor with the peel of a lemon and add 
the juice of the same, add the whites of the eggs 
and then sift in yi pound of flour. It is claimed 
this cake will keep much longer than usual on the 
account of boiling the sugar. 

NO. 4. 

White sugar i pound. 

Eggs 10. 

Flour one-half pound. • 

Juice of I lemon. 

Rind of I lemon. 

Break the ^g^ into the sugar and thoroughly 
beat together, and then the flour, lemon juice, etc. 
Beautiful is the word of description. 

CRULLERS. 

Sweet milk i quart. 

Sugar I y^ pints. 

Flour one-half pint. 

Baking powder 3 tea-spoonfuls. 

Nutmeg, or cinnamon, or a little of both if pre- 
ferred. 

Mix all together nicely, and then sift in as much 
more flour as will allow it to roll out, but they are 
better not to be made very stiff. Have the lard 
hot when they are put in. 



202 DOMESTIC GUIDE. 



DOUGHNUTS. 

Sour milk 3 cups. 

Soda I tea-spoonful. 

Eggs 2. 

Sugar I yi, cups. 

Baking powder i tea-spoonful. 

Salt I tea-spoonful. 

Nutmeg I grated. 

Melted butter or melted lard from the kettle 2 
table-spoonfuls. 

Flour about 2 quarts. 

Dissolve the soda in the milk, add the sugar and 
eggs, the butter or lard, and stir or beat all the 
.articles together. Then sift in flour to make as. 
soft as dough can be molded and rolled out. Cut 
into strips and twist or tie into knots or any shape 
desired. Fry in lard as hot as it can be without 
burning, which prevents its too great absorption 
into the cake, making it indigestible. A good 
light doughnut is a very healthy kind of food — a 
greasy one is very unhealthy. » 

CREAM CAKE. 
Sugar I cup. 
Flour I cup. 
Cream i cup. 
Eggs 3. 

Cream tartar i tea-spoonful. 
Soda one-half tea-spoonful. 
Salt, a little. 
Make in the usual way. 



BAKER S DIVISION. 203 

NO. 2. 

Sugar I cup. 

Rich cream i cup. 

Eggs 2. 

Soda I tea-spoonful. 

Flour 2 cups. 

Salt I tea-spoonful. 

Make according to general directions. 

WHITE OR SILVER CAKE. 
Whites of 8 eggs. 
Flour 3 cups. 
White sugar 2 cups. 
Butter one-half cup. 
Sweet milk ^ cup. 

Baking powder i rounding tea-spoonful. 
Ext. of lemon i tea-spoonful. 

YELLOW OR GOLD CAKE. 

Yolks of 8 eggs. 

Flour i^ cups. 

Sugar I cup. 

Butter ^ cup. 

Sweet milk one-half cup. 

Baking powder i tea-spoonful. 

Ext. lemon i tea-spoonful. 

Mix and bake according to general directions. 

FRUIT CAKE. 
Flour I pound. 
Sugar I pound. 
Butter I pound. 
English currants 2 pounds. 



204 DOMESTIC GUIDE. 



Raisins 2 pounds. 

Citron i pound. 

Eggs lo. 

Any good wine i cup. 

Brandy one-half cup, or 2 cups wine without the 
brandy. 

Those who choose to use no wine or brandy will 
use a cup of water and cup of milk in their place. 

Nutmeg and cinnamon to taste, or extracts I 
table-spoonful each. 

Mix according to general directions, and bake 
by putting a buttered paper in the pan. 
CURRANT CAKE. 

Butter one-half cup. 
Sugar 2 cups. 
Milk I cup. 

English currants i cup. 
Soda I tea-spoonful. 
Cream of tartar 2 tea-spoonfuls. 
Flour, sufficient to make a pouring batter. 
WHITE MOUNTAIN CAKE. 

Butter one-half cup. 
Sugar 2 cups. 
Flour 3^ cups. 
Milk I cup. 
Eggs 2. 

Cream of tartar 2 tea-spoonfuls. 
Soda I tea-spoonful. 

Beat all together without separating the eggs, 
put the soda in the milk, and stir the cream of tar- 



baker's division. 205 

tar in the flour. Bake as jelly cake, but instead of 
jelly between the layers put the following frost- 
ing: 

Beat the white of i egg to a stiff froth and stir 
in 7 tea-spoonfuls pulverized sugar. Flavor with 
extract of lemon or vanilla. 

GINGER SNAPS. 

Molasses one-half pound. 

Brown sugar ^ pound. 

Butter J^ pound. 

Ground ginger i tea-spoonful. 

Caraway seed i tea-spoonful. 

Flour I pound. 

Rub the butter into the flour, and then mix in 
the molasses, sugar, ginger and caraway seeds. 
Work all well and form into cakes the size of a 
quarter. Place upon a baking tin and in a moder- 
ate oven for 20 minutes, when they will be dry 
and crisp. 

CRUMPETS. 

Eggs 4. 

White sugar 2 cups. 

Butter or lard i cup. 

Soda I tea-spoonful, dissolved in one-third cup 
cold water. 

Nutmeg to taste. 

Flour to roll out like cookies, rolling thin and 
cutting into small cakes. Sprinkle them well with 
powdered sugar, and bake in a quick oven. 

They are splendid. 



206 DOMESTIC GUIDE. 



CURRANT CAKE. 

Butter one-half cup. 

Su~Ar 2 cups. 

Miik I cup. 

English currants I cup. 

Soc^a I tea-spKx>nfuL 

Cre^.m of tartar 2 tea-spoonfuls. 

F-:ur, sufficient to make a pouring batter. 

SXOW-BALL CAKE. 
S-:gr3.r I cup. 

S:-r crei:.. j. lable-spoonfula 
E^g:? 2. 
S~-..z a lirt'.e. 
Fiour to r :'■ ~ut. 

Cut into sma.i round cakes and tr^' in ho: ^ard, 
and while hot roll in p>owdered sugar. 

CAXADIAX CAKE. 

Flour 5^ pound. 
Pulv. sugar one-half pound. 
Fresh butter one-half fK>und. 
English currants ^4 pound. 



Orange-flower water i table-sjXKjnfuL 

The grated peel of half a lemon. 

Sift the flour and sugar together and rub in the 
butter and the beaten eggs, and the currants and 
orange water. Beat all until hght and creamy. 
Put into tins lined v^-ith buttered paper. Put in 
only thin, as it will raise welL Bake in quick 
oven. 



baker's division. 207 



CORN STARCH CAKE. 

Whites of 5 eggs. 

Butter I cup. 

Sugar 2 cups. 

Sweet milk i cup. 

Corn starch I cup. 

Flour 2 cups. 

Cream of tartar i tea-spoonful. 

Soda one-half tea-spoonful. 

Follow general directions. 

RAISIN CAKE. 

Raisins i pound. 

Flour I pound. 

Sugar I pound. 

Butter I pound. 

Eggs 6. 

Sweet milk i cup. 

Nutmeg I. 

Tea-spoonful of baking powder. 

Beat the butter to cream, beat the yolks of the 
eggs with the sugar, and then the flour. Now 
stir in the creamed butter, and, having whipped the 
whites to a froth, stir them in, and the milk, spices 
and soda, or baking powder. Now beat all till 
light and creamy, and then add the raisins, they 
having been stoned, chopped and covered with 
flour to cause them to mix evenly. The tin must 
be lined with buttered paper and baked in a quick 
oven. 



208 DOMESTIC GUIDE. 

APPLE AND PEACH CAKE. 

Dried apples 3 cups. 

Molasses 2 cups. 

Sugar I cup. 

Raisins i cup. 

Thick sour cream I cup. 

Eggs 2. 

Soda I tea-spoonful. 

Cinnamon, nutmeg and cloves to taste. 

Flour to make a stiff batter. 

Soak the apples over night, in the morning chop 
them fine, and cook them slowly in the molasses 
for I hour ; when cooled put in the sugar, raisins, 
beaten eggs, cream with soda in it, etc., and bake 
in a moderate oven. This gives moistness and a 
peculiarity to the cake that is very agreeable. 
Peaches that were peeled before drying may be 
used in the same manner. 

HICKORY NUT CAKE. 
Hickory nut meats i yi. cups. 
Butter I cup. 

Sugar 2 cups. 

Flour 4 cups. 

Sour milk i cup. 

Eggs 3. 

Soda I tea-spoonful. 

Have the meats chopped or broken fine and 
roll them evenly with half the flour. Mix the 
other articles in the usual way, then mix the nut- 
flour and bake in a moderate oven. 



BAKER S DIVISION. 209 

PLAIN SHORT CAKE. 

Flour I pound. 

Butter J^ pound. 

Sugar 3 ounces. 

Mix and roll out thick, bake about one-half an 

hour. 

WHITE SPONGE CAKE. 

White of 8 eggs. 

White sugar i ^ cups. 

Flour I cup. , 

Cream of tartar 2 tea-spoonfuls. 

Mix sugar, flour, and cream of tartar, then beat 
the whites of the eggs until stiff and mix in as quick 
possible with the hand. 

COFFEE CAKE. 

Nicely made coffee. 
Brown sugar one and one-half cups. 
Butter I cup. 
Molasses i cup. 
Raisins i pound. 
Flour 5 cups. 

Soda I large tea-spoonful, dissolved in the coffee. 
Cinnamon one-half tea-spoonful. 
Cloves one-half tea-spoonful. 
Nutmeg one-half of one. 
Mix and bake in a moderate oven. 
RAISED BISCUIT. 

Take some of the bread dough when light. 
Knead a heaping table-spoonful of butter into 
dough enough to fill a long tin. Mould into small 



2IO DOMESTIC GUIDE. 



biscuits, let them rise again, and bake for 20 min- 
utes until done. 

OMELET. 

Sweet milk i cup. 

Flour I table-spoonful. 

Butter I table-spoonful. 

Eggs 6 well beaten. 

Rub the flour with a little of the milk and add 
the rest, stirring in the butter, which has been 
melted, salt, and then stir in the eggs. Having a bit 
of butter in a frying pan or stew dish beginning to 
get hot, pour in the omelet mixture, stirring all the 
time until it gets quite thick, then let it rest until 
the bottom is nicely browned, when it may be 
tu ned bottom up on a plate, or if it sticks to the 
pan it may be cut out in pieces to be placed on 
each plate of the guests. It should be about one 
and one-half inches thick. For variety two or 
three ounces cold fried ham, cold veal or chicken 
may be chopped fine and stirred into this mixture 
before frying, or a little grated sweet corn left from 
dinner, or a little hominy in place of the sweet 
corn, then dip in spoonfuls and fry in dish in place 
of oysters for tea. 

NO. 2. 

One egg to every spoonful of milk. Mix and fry. 

This is gotten up quick, and in case of an unex- 
pected guest is very nice; it can be browned a little 
on the bottom and turned off the griddle very 
nicely. 



BAKERS DIVISION. 211 

SALT RISING BREAD. 
Take a quart pitcher half full of warm water, 
stir in sifted flour to make the consistence of bat- 
ter, add y^ tea-spoonful salt, and as much baking 
soda. Set in a dish of warm water, where it will 
keep so, and stir occasionally. It will rise in 5 or 
6 hours. Milk and water warm, equal parts, is the 
best wetting for bread. Stir the wetting into the 
flour, and then add the rising. Stir it all together 
to make a sponge. When light, mix and mould in- 
to loaves, and let it rise again. The oven should 
be hot enough to bake the bread in 30 minutes 
without burning, or hardly browning. Never cut 
till 12 hours old. 

INDIAN BREAD. 

Indian meal 2 quarts. 

Hot water enough to make the meal quite wet. 

When cold add i quart of flour, one-half pint of 
raisins, a little salt, and one-half tea-cupful of mo- 
lasses. Mix all together, and put into large basins, 
and let it rise. Bake for 3 hours with slow fire. 
BOSTON BROWN BREAD. 

Rye flour 4 cups. 

Wheat flour i cup. 

Corn meal 2 cups. 

Molasses lyi cups. 

Salt 2 tea-spoonfuls. 

Cream of tartar 4 tea-spoonfuls. 

Soda 2 tea-spoonfuls. 

Mix soft with milk, or water if you have no 



212 DOMESTIC GUIDE. 



milk. The soda should be the last put in. Then 
put in a deep pan and steam 3 hours. Some put 
in a little more salt. 

'' JOHNNY" CAKE. 

One tea-cupful of sweet milk. 
One tea-cupful of buttermilk. 
A little salt. 
A little soda. 

Stir in meal enough to make a soft batter, and 
bake for 40 minutes. 

POTATO BREAD. 

To make 4 or 5 loaves of bread take 3 or 4 
good-sized potatoes. Wash, peel and slice up the 
potatoes, then rinse, and put them into i quart of 
clean water, and boil until quite soft. Draw off 
the water into a quart dish of any kind, so that the 
measure is just i quart. Then mash the potatoes 
very fine, and then pour on the water in which 
they were boiled, and mix well. Now add i tea- 
cupful of yeast. Stir in well, being careful that it 
is not hot enough to scald the yeast. Add i tea- 
spoonful salt and one-half tea-spoonful soda, and 
sift in flour enough to make it the consistence of 
pan-cake batter. This should be done in a pan 
large enough to hold all the dough that is to be 
made in the morning. When thus prepared cover 
and set in the cellar. Next morning your sponge 
will be ready to mix. If there is any sourness 
about the sponge add a little more soda and salt. 
When the bread is mixed put it in a bread-pan to 



BARER S DIVISION. 213 



rise or get light, and then knead and mould into 
pans and bake about i hour. 

The above plan has been successful, and is ex- 
tensively practiced. 

GRAHAM BREAD. 

Graham flour 5 cups. 

Sour milk 2 cups. 

Molasses two-thirds cup. 

Saleratus i tea-spoonful. 

Salt I tea-spoonful. 

Put the milk and molasses and salt in a pan, and 
then mash the saleratus and dissolve it in a little of 
the milk. Then stir it into the whole and imme- 
diately stir in the flour. Butter a two-quart pan 
and steam 2 hours. If no steamer, bake in a quick 
oven. Dyspeptics will find this bread or the Gra- 
ham biscuits just the thing. 

GRAHAM BISCUITS. 
Proceed the same as with the bread, only it will 
need more flour to make it stiff enough to roll 
out. Butter the tin and bake directly. 

BEST CORN BREAD. 

Corn meal 2 quarts. 

Bread sponge i pint. 

Water sufficient to wet the whole. 

Flour ^ pint. 

Salt I table-spoonful. 

Let it rise, then knead well for the second time 
and place the dough in the oven and allow it to 
bake an hour and a half. 



214 DOMESTIC GUIDE. 



INDIAN BREAD. 

Buttermilk i quart. 

Indian meal 4 cups. 

Wheat or rye flour 2 cups. 

Molasses i cup. 

Salt I tea-spoonful. 

Soda I tea-spoonful. 

Mix — The milk, molasses and salt first, then 
the soda dissolved in a little of it and mixed in; 
then the flour, and lastly the meal. Steam 3 
hours or bake 2 hours. 

BISCUIT 

Flour 2 quarts. 

Butter 2 table-spoonfuls. 

Salt I tea-spoonful. 

Baking powder 2 tea-spoonfuls. 

Baking soda i tea-spoonful. 

Sour milk sufficient. 

Sift the flour and thoroughly mix in the salt and 

baking powder dry. In warm weather work in 

the butter cold, but in cold weather melt and work 

in. Mash and dissolve the soda in a cup with a 

little of the milk, then pour it into the flour, and 

mix, adding more milk until the flour is all wet 

up. Cut out and mould, place in tins, and bake 

in a quick oven. 

GEMS. 

Graham meal (or flour) 2 quarts. 

Add salt and warm water, stirring thoroughly, 
make a thick batter and put into hot pans and 
bake in a hot oven. 



baker's division. 215 

PALMER HOUSE ROLLS. 

Flour I quart. 

Make a well in the center heaping the flour high 
as possible about it, pour in one-half cup of yeast. 

Warm milk one-half pint. 

White sugar i tea-spoonful. 

Butter I table-spoonful. 

Salt I tea-spoonful. 

Stir it in gently with the yeast, preventing it 
from running over the flour. Place it in a warm 
place, at noon mix it and knead thoroughly, add 
more flour if needed ; let this sponge rise until an 
hour before you want to bake the rolls, work it 
over again, roll out one-half inch thick, cut into 
strips 4 inches wide and about 6 inches long, roll 
the two short sides toward each other until they 
meet, pinch up the ends into the usual form of 
rolls, rub melted butter over the top to give them 
a nice brown, when baked. Place them in the 
pan so they will not touch each other. Allow 
them to stand an hour and then bake in a quick 
oven. The above have all been proven good and 
any one following the rules will find them very 
satisfactory. 

HOP YEAST. 

To make the yeast, first wash, peel, and slice 
up what will make one and one-half pints of pota- 
toes. Tie up in a cloth a good handful of hops 
and boil the hops and sliced potatoes together. 
Take out the hops and squeeze out all the water 



2l6 DOMESTIC GUIDE. 

from them, then drain off the water for use. Mash 
the potatoes again with the water in which they 
boiled. Take. 3 heaping table-spoonfuls of flour 
and pour upon it 3 quarts of boiling water as for 
making starch. Now add i cupful of sugar, two- 
thirds cupful of salt, one table-spoonful of good 
ginger ground, and stir well and mix with the 
potato mixture. When only milk warm add one 
cupful of brewer's yeast, keep it warm until it is 
light, then put it into a stone jar and cover it well 
and place in the cellar, so it shall keep cool in the 
summer and warm in the winter, or not freeze, at 
least. If the above directions are faithfully fol- 
lowed you will have a superior article of hop yeast. 

RICE. 

After washing and soaking well until every 
grain is thoroughly cooked and swelled to its full- 
est capacity, then salt and set away in cellar to 
cool. For supper have a well sweetened milk or 
cream sauce, flavored with lemon or nutmeg. This 
is splendid for the sick or for children. 

CORN-MEAL MUSH. 

This dish is as old as the race nearly, and stil 
many spoil it in making. Take yellow corn-meal 
nicely sifted, and when the water is boiling hot 
sprinkle slowly into the boiling water, and cook 
after all the meal is in for i hour at least, but after 
the meal is all in do not let it cook too fast. It 
should be stirred almost constantly to prevent its 
burning. 



baker's division. 217 



THICKENED MILK. 

Rub I, 2 or 3 eggs, according to the size of the 
family, with flour enough to make a lumpy mass, 
and drop this slowly into boiling milk of the morn- 
ing milking, to be sure that it is fresh, and when 
cooked enough set it away to cool, and eat with 
milk, and sugar added if suited to the taste. 

COCOANUT PIE. 

Beat 2 eggs with one-half cup white sugar to a 
froth, and i pint sweet milk. Crack the cocoanut 
and scrape out the soft inside a little, take out the 
solid white part, and scrape off the brown that 
peels from the shell. Grate the white part and 
add a cup of it to the custard prepared as above. 
No spice should be added, but, if anything, only a 
little nutmeg. Line a deep pie dish with pie- 
paste, and fill with the cocoanut custard. No up- 
per crust is necessary. Bake in a quick oven, and 
be sure and don't bake it too long — ^just till it 
thickens and rises up light. Anything that has 
custard as its chief property should never be 
baked till the whey separates from the curd. 

LEMON PIE. 

For I pie take i large lemon, and peel and slice. 
The crust being ready upon the plate, put in a 
large cup of sugar, and place the sliced lemon up- 
on the sugar. Chop the peeling fine and spread 
it over the sliced lemon, and dust over about i 
spoonful of flour. Then take half a cup of water 



2l8 DOMESTIC GUIDE. 



and dip it with a spoon over the whole before put- 
ting on the top crust. Bake in a hot oven. 

LEMON PIE— EXTRA. 

Three good-sized lemons. 

Eggs 2. 

Raisins 2 cups. 

Sugar 2 cups. 

Water 2 cups. 

Sweet cream or rich milk 4 table-spoonfuls. 

Flour 2 table-spoonfuls. 

Roll the lemon, then grate off the yellow, 
which contains the flavor, and peel off the white 
and throw away, because it is bitter. Now cut in 
two, squeeze out the juice, and chop the pulp and 
the raisins fine. Beat the eggs, sugar, flour, wa- 
ter and cream together in the order named, and 
stir in well. A rich paste for 2 pies with 2 crusts 
being ready, put in the mixture, using the white 
of eggs as in other cases. To prevent the juice 
from running out cut an ornamental center to let 
out the steam. Bake a nice brown. I think there 
are but few but what will consider them extra 
good. Molasses or syrup may take the place of 
sugar, using water only one-half cup, but sugar is 
the best. 

LEMON CUSTARD PIE. 
Water I quart. 

Brown sugar i rounding cupful. 
Lemons 2. 
Eggs 4. 



BAKERS DIVISION. 219 



Corn-Starch 4 heaping table-spoonfuls. 

Salt one-eighth tea-spoonful. 

Butter I ounce. 

Put the sugar in a two-quart basin with the wa- 
ter until it comes to a boil upon the stove, wet up 
the corn-starch with a lictle cold water, and as the 
other comes to a boil stir in the starch and let it 
boil about 5 minutes, stirring to prevent burning 
upon the bottom. Then remove from the stove. 
Pour the white off from 2 of the eggs, and beat up 
the balance all together, and stir into the pie mix- 
ture while it is still hot, the butter and salt to be 
added at this time. Peel the skin from the lem- 
ons and cut the insides very fine into the mixture, 
and chop up the peel finely also with the chop- 
ping-knife, and put in. Then stir all well and set 
back on the stove for a minute or two, and then 
dip into the crusts. This amount makes only 2 
round pan pies. When done beat the whites of 
the two eggs several minutes with a table-spoonful 
of white sugar, and spread over the pies, and 
brown nicely. This amount makes the pies none 
too thick to suit most people. 

Any one desiring it sourer or sweeter or thinner 
can vary it to suit themselves. 

MINCE PIES. 

Boil the beef or tongue until perfectly tender, 
clear it from the bones, chop it fine, add an equal 
weight of chopped tart apple, a Httle butter or 
fine suet, moisten with cider, wine or brandy, 



220 DOMESTIC GUIDE. 



sweeten with sugar and a little molasses, and add 
mace, cinnamon, cloves and salt to suit the taste ; 
also raisins, citron and currants. Make the pies 
on shallow plates, with an opening in the upper 
crust, and bake for i hour in a slow oven. 

MOCK MINCE OR CRACKER PIE FOR 

DYSPEPTICS. 

Take 8 good-sized crackers and roll them fine. 

Water i cup. 

Molasses i cup. 

Brown sugar i cup. 

Vinegar ^ cup. 

Butter y^ cup. 

Raisins nicely chopped 2 cups. 

Cinnamon finely ground i small tea-spoonfuL 

Alspice finely ground i small tea-spoonful. 

Cloves finely ground i small tea-spoonful. 

Make 3 pies. Before putting on the upper crust 
wet around the outer edge of the bottom one with 
the beaten white of an ^^g, which by pinching 
cements the two crusts together, preventing the 
juice from flowing out. This plan will hold good 
with any juicy pie. 

MOCK MINCE PIE WITH EGGS. 
There may be some who would like to use eggs 
as follows: 

Crackers powdered fine 6. 
Sugar I cup. 
Molasses i cup. 
Vinegar one-half cup. 



BAKERS DIVISION. 221 



Butter one-half cup. 

Raisins chopped fine one-half pound. 

Eggs 2 beaten in the place of water. 

Spice to taste. 

ORANGE PIE. 

For I pie take 3 oranges, peel and slice. The 
crust having been put upon the plate, sprinkle over 
the crust i small cup of sugar, then place the 
sliced oranges upon the sugar and add a very little 
water, to make it sufficiently juicy; put on a top 
crust as directed in Mock Mince, above, and bake 
to a nice brown. This will be found to be a very 
nice pie and not very expensive. 
PUMPKIN PIE. 

Choose the very best pumpkins that can be 
found, take out the seeds, cut off the rind and then 
cut the pumpkin in thin narrow strips or bits, 
stew over a moderate fire, with a little water, just 
enough to keep it from burning, until soft. When 
sufficiently cooled, rub through a sieve, sweeten 
with sugar; the sugar and eggs should be beaten 
together. The flavoring requires ginger, nutmeg, 
and salt. To i quart of pumpkin add i quart of 
milk and 4 eggs for ordinary richness. Heat the 
pumpkin scalding hot before putting it upon the 
crusts to bake; otherwise the crust will be soaked. 
Bake in a very hot oven. 

TART PIES. 
Stew the the apples, peaches or cranberries, and 
strain when soft, grate in lemon peel and add sugar 



222 DOMESTIC GUIDE. 

to suit taste. To make the pies cut smooth, add 
a beaten egg for each pie. Make an under crust 
of pastry, put upon it the fruit, ornamented with a 
rim and narrow strips of pastry. As soon as the 
crust is done remove it from the oven. 

ALL-THE-YEAR-ROUND PUDDING. 

Line a basin with pie paste and spread on 3 
table-spoonfuls of any fruit jam. Have beaten to- 
gether bread crumbs 3 ounces, sugar 3 ounces, and 
butter 3 ounces ; the rind grated, and the juice of 
a small lemon. 

Add all to the jam and bake one-half an hour. 
To be eaten with any sweet sauce. 

CHARLOTTE PUDDING FOR DYSPEP- 
TICS. 

Line a well buttered dish with evenly-cut slices 
of bread, removing the crust. Stale bread is to be 
preferred. Reserve 2 circular slices for the bot- 
tom and top, and butter the slice only on the side 
touching the dish. Have ready some stewed tart 
apples, cooked with as little water as possible, and 
sweeten and flavor with lemon and nutmeg. Fill 
the dish with the apple-sauce, stirring in a tea- 
spoonful of butter. Put on the circular cover of 
bread, well buttered on the upper side. Press it 
closely upon the apples. While the pudding is 
baking cover it with paper for half an hour, and 
then remove the paper and allow the top to get 
nicely brown. When done loosen the bread from 
the dish with a knife, and turn out the form care- 



BAKERS DIVISION. 22'^ 

fully. To succeed it is necessary to have the oven 
quite hot, so that every part of the charlotte is 
well browned. The top may be covered with 
icing or pulverized sugar. Serve .with either hard 
or soft sauce. 

This pudding is delicious, comparing well with 
.he richer puddings, and is one over which the 
dyspeptic may laugh and be merry. It may be 
made of uncooked apples, if fine, tart ones. Peel 
and core, and pack closely in the dish, filling it 
with cut pieces. Flavor with pieces of citron, 
lemon or slices of lemon and sugar. Allow 2 or 3 
hours for baking. 

CUP PUDDING. 

Flour 2 cups. 

Beef suet i cup. 

Milk, molasses or syrup I cup. 

Raisins i cup. 

Currants i cup. 

Cream of tartar 4 tea-spoonfuls. 

Soda 2 tea-spoonfuls. 

Salt I tea-spoonful. 

Chop the suet fine, put the cream of tartar and 
soda into the milk and molasses, then sift in the 
flour, stirring thoroughly, and add the suet, fruit 
and salt, mixing thoroughly. If you have a steam- 
er steam it 2 hours in a basin ; if no steamer, put it 
into a bag, boiling the same length of time, not 
putting it into the water until the water boils. 
Serve with your customary sauce. It will be 



224 DOMESTIC GUIDE. 



found very light and nice if done correctly, al- 
though no eggs are needed. 

CUSTARD PUDDING WITH INDIAN 

MEAL. 

Scald 3 heaping table-spoonfuls of sifted Indian 
meal into i quart of boiling milk. When re- 
move from the fire add i tea-spoonful of salt, 4 
table-spoonfuls of sugar, and i table-spoonful of 
butter. Stir together in a little milk i tea-spoon- 
ful of strong ground ginger, i grated nutmeg, i 
tea-spoonful of ground allspice, and i of cinna- 
mon. Add this to the pudding. Three eggs well 
beaten must be stirred in last. This pudding re- 
quires a hot oven. Bake i hour. W^hen proper- 
ly done it will have a jelly around the edge, and 
the custard will be thoroughly blended with the 
meal. 

INDIAN MEAL PUDDING BOILED. 

Sour milk or buttermilk 3 cups. 

Sifted Indian meal 3 cups. 

Flour 1 3^ cups. 

Sugar 3 table-spoonfuls or molasses i tea-cup- 
ful. 

Eggs I. 

A little salt. 

Soda dissolved in milk I tea-spoonful. 

Dip the pudding bag into boiling water, then 
dust the inside with flour, tie it up, allowing a 
small space for it to swell, and put in a kettle, 
having a table plate in the bottom, and water suf- 



BAKERS DIVISION. 225 

ficient to cover already boiling before the pudding 
is put in. Boil 2 hours. On taking from the ket- 
tle immerse it for a moment in a pan of cold wa- 
ter. Then serve with cream and sugar. It is 
good also eaten cold. 

INDIAN PUDDING BAKED. 

Milk I quart. 

Molasses i pint. 

Eggs 6. 

Suet chopped one-half pound. 

Indian meal 6 cups. 

Cinnamon i tea-spoonful. 

A few apples. 

Warm the milk and molasses together, beat and 
stir in the eggs, mix the suet with the meal, pour- 
ing in the milk and molasses, and then slice in 
the apples. Bake i ^ hours, according to the 
heat of the oven. 

NO. 2. 
Scalded milk 3 pints. 
Flour I good handful. 
Eggs 3. 

Molasses one-half tea-cupful. 
A little salt. 

Indian meal to make like batter for pan-cakes. 
Then bake in a hot oven. 

POOR MAN'S INDIAN PUDDING. 

Sweet milk scalded i quart. 
Molasses i cup. 



226 DOMESTIC GUIDE. 

Salt one-half tea-spoonful. 
Ginger one-half tea-spoonful. 
Stir in 7 heaping table-spoonfuls of Indian meal. 
Bake 2 or 3 hours. Eat with butter or sugar. 
This is a good one. 

POTATO PUDDING. 

Take 6 or 8 large mealy potatoes, peel, boil and 
mash. 

Eggs 6. 

White sugar i cup. 

Butter I cup. 

Flour I cup. 

Sour milk i cup. 

Soda rolled fine ^ tea-spoonful. 

Mix the butter with the potatoes while hot; 
when cool, add the flour, beat the yolks of the 
eggs and sugar together, then add them and the 
whites to the potato and flour mixture, then the 
sour milk, and beat all well and add the soda. 
Bake in a buttered pan in a moderate oven. Serve 
hot wine sauce, or other liquid sauce. 

RICE PUDDING BAKED. 

Milk I quart. 
Rice before boiled i cup. 
Butter sufficient — a table-spoonful or two. 
Salt to suit. 
Sugar to suit. 
Raisins to suit. 

Bake. This may be made from rice left over 
from a previous meal, and any spices may be used 



BAKERS DIVISION. 22/ 

if desired. This is for those who do not Hke eggs 
and but little butter in their puddings ; those who 
like the eggs and more butter will take the fol- 
lowing: 

RICE PUDDING. 

For a good sized family boil a sufficiency of rice 

until it is perfectly soft then add 

Butter one-half pound. 

Sugar one-half pound. 

Eggs 4- 
Nutmegs i, 

Wine to suit. 

Bake. 

SUET PUDDING. 

Suet chopped fine i cup. 

Raisins chopped fine I cup. 

Sweet milk i cup. 

Molasses i cup. 

Salt I tea-spoonful. 

Soda ^ tea-spoonful. 

Flour sifted to make a batter as thick as for 
pound cake. 

Boil in a bag, or else steam it. Dried cherries 
or dried berries make a good substitute for 
raisins. 

ORANGE AND COCOANUT MERINGUE 
PUDDING. 
In cases where it is not convenient to have a 
cooked pudding, a simple and delicious meringue 
may be made as follows: 



228 DOMESTIC GUIDE. 



Sweet oranges peeled and sliced i dozen. 

Grated cocoanut i. 

Powdered sugar ^ pint. 

Spread a layer of the orange in a glass dish, 
scatter the cocoanut and sugar over as before ; fill up 
the dish in this way, having cocoanut and sugar for 
the top layer. Cut through in sections with a 
sharp knife, when serving. This is very nice even 
if you could have had a cooked pudding. 

SWEET PUDDING. 
Suet chopped fine i cup. 
Raisins chopped fine I cup. 
Sour milk i cup. 
Eggs beaten 3. 
White sugar i cup. 
Soda I tea-spoonful. 
Salt one-half tea-spoonful. 
Flour enough to make a stiff batter. 
Steam 2 hours. Eat or serve with liquid sauce. 

LIQUID OR DIP SAUCE FOR PUDDINGS. 

Sugar, butter and flavor as above. 

Water I pint. 

Flour 3 tea-spoonfuls. 

Bring the water to a boil. Having rubbed the 
flour smooth with a little cold water, stir it in and 
add the butter and sugar, and just before serving 
add the flavoring extracts. 

If it is desired to use wine or brandy in pudding 
sauce, use less water, and when flavoring extracts 
are added put in wine 4 ounces, brandy 3 ounces. 



BAKERS DIVISION. 229 

SPREADING SAUCE FOR PUDDING. 

Sugar 2 cups. 

Butter I cup. 

Beat together and flavor with extract lemon, 
vanilla or nutmeg, or grated nutmeg, as you 
choose. The juice of i lemon will be an improve- 
ment. 
ORNAMENTAL SAUCE FOR PXJDDINGS. 

Whites of 4 eggs. 

Strawberry or blackberry jam, or the preserved 
fruits, I cup. 

Beat the whites to a froth and stir in the fruits, 
and beat the whole well together. The fresh fruit 
may be used by using a sufficiency of sugar and 
beating well together. Served by dipping over 
puddings, creams or blanc mange. 

TOMATOES TO DRY FOR WINTER USE. 
Small size but quite ripe tomatoes are to be 
chosen. Wash and scald them with boiling wa- 
ter, then peel and squeeze slightly to remove a 
little of the juice, after which slice them and dry 
in tins in the oven to prevent souring. For use 
soak a while and then stew or cook as fresh. 

TOAST WITH INDIAN BREAD. 
Place 2 quarts of milk over the fire. When it 
boils add a spoonful of flour to thicken, a tea- 
spoonful of salt, a table-spoonful of butter, and 2 
table-spoonfuls of sugar. Have ready in a dish 6 
or 8 slices of Indian bread toasted, and pour the 
mixture over them and serve hot. 



:30 DOMESTIC GUIDE. 



SWEET POTATO BALLS FOR FRYING. 

First boil the sweet potatoes, and then carefully 
mash the farinaceous or soft part. Boil in the 
meantime i pint of milk, putting in a little lemon 
peel, a table-spoonful of sugar, and one-half tea- 
spoonful of salt. When the milk boils take it off 
the fire and add the potatoes, so as to form a 
paste, or rather a tolerable thick mush. When 
cool make it into balls, and cover these with 
crumbs of bread and yolks of eggs. Fry them to 
a nice brown color, and serve them up with sugar 
strewn over them. 

JUMBLES. 

Flour sifted i pound. 

White sugar ^ pound. 

Butter one-half pound. 

Eggs 4. 

Make the dough as soft as you can knead it, 
and then take off small pieces and roll with the 
flat of the hand upon the table into long, round 
rolls, and cut off into pieces about 6 inches in 
length, formed into a circle, pressing the ends to- 
gether. Lay them upon pulverized sugar. Keep- 
ing the sugar side up, put into tins and bake o-n- 
ly until slightly browned. 

TOMATO SOUP— EXCELLENT. 

Nice, ripe tomatoes, peeled and cut fine, i pint to 
each quart of water necessary to make as much 
soup as- will be required for the family, and i pint 
of sweet milk for every pint of tomatoes, with salt 



baker's division. 231 

and pepper to taste, and a little butter. Boil the 
tomatoes in the water until perfectly soft and dis- 
solved, and then add the milk, salt, pepper and 
butter just before serving. 

MEAD. 

Honey 3 gallons. 

Water i barrel. 

Oil of nutmeg i ounce. 

Oil of lemon i ounce. 

Yeast I quart. 

Bring the honey to the boiling point, being 
careful to lift it off at this time, so it shall not boil 
over, and pour it into the barrel, and in 30 min- 
utes add I gallon cold water and the oils and 
yeast, and then fill up the barrel with water.^ 
After fermentation it will be ready for use. 

BREAD— GOOD. 

For 4 or 5 loaves take 

Yeast one-half pint, put it into a 6-quart pan in 
which is I quart of warm water. 

Add salt I teaspoonful. 

Baking soda one-half tea-spoonful. 

Flour sifted in to make the consistence of batter. 

Cover up, and if not too cold may stand on the 
table ; otherwise place it where it will keep moder- 
ately warm, and in the morning after breakfast it 
will be light ; now add lard i table-spoonful, then 
sift in flour and stir Vv^ith a spoon until it can be put 
out on a bread board, and continue to work in 
more flour until it has been brought to the proper 



2}2 DOMESTIC GUIDE. 



Stiffness for baking; divide into 5 loaves, place in 
a warm place for i hour or until it rises, then bake 
— and if you follow the rule you will have nice 
bread. 

RAISED BISCUIT. 
Milk I pint. 

Egg I. 

Butter two table-:>poonfuls. 

Sugar one-half pound. 

Baked potatoes 2, good size, scraped out and 
mashed. 

Salt I tea-spoonful. 

Yeast about i tea-cupful. 

Flour enough to give it the right consistence. 

Mix all and let it stand over night ; in the morn- 
ing mix by hand with as little additional flour a 
possible. This will make about 3 pans of very 
nice biscuits. If a plain biscuit is desired leave 
out the sugar. 

CRANBERRY SHORT-CAKE. 

Butter one-half cup. 

Sour milk i cup. 

Soda I tea-spoonful. 

Salt one-half tea-spoonful. 

Flour to make the consistency of biscuits. 

Bake in a tin. Split in halves while warm and 
butter both sides (that is both pieces.) Stew one 
quart cranberries, sweeten, put between and on 
top of the layers. Eat with sugar and cream. 



BAKER S DIVISION. 233 



LEMON SAUCE FOR CAKE. 

The whites of 2 eggs beaten to a froth. 

Sugar I cup. 

Butter one-half cup. 

Take one lemon, grate it and take out the seeds, 
cream the butter and sugar, then add the eggs and 
lemon. Stir this well, then add 6 table-spoonfuls of 
warm water, put it in to steam until thick, and 
serve hot. If the cake is stale, steam it also. Cut 
into thin slices and pour the sauce over it. 

LEMON CAKE. 

A delicious lemon jelly cake which will keep 
well and which is in fact better after it has been 
kept for a week, is an easily obtained luxury. 

Sugar 2 cups. 

Butter one-half cup. 

Milk I cup. 

Eggs 3. 

Baking powder two and one-half tea-spoonfuls. 

Flour 3 cups. 

This makes 5 layers. For the jelly, use the 
grated rind of 2 large lemons, and the juice also. 

Sugar I cup. 

Eggs I. 

Water one-half cup. 

Butter I tea-spoonful. 

Flour I table-spoonful mixed with a little water. 

Boil until it thickens and then place between the 
layers of cake. 



234 



DOMESTIC GUIDE. 



QUICK CAKE. 

Sour milk one and one-half cups. 

Eggs 4. 

Sugar I cup. 

Butter one-half cup. 

Baking powder i tea-spoonful. 

Flour 4 cups. 

Mix and bake in a quick oven. 




COOKING DIVISION. 23$ 



COOKING DIVISION. 



CREAM OF RICE SOUR 

Two quarts of chicken stock (the water in which 
fowls have been boiled will answer). 

One tea-cupful of rice. 

A quart of cream or milk. 

A small onion. 

A stalk of celery. 

Salt and pepper to taste. 

Wash the rice carefully and add to chicken 
stock, onion and celery. Cook slowly 2 hours. 
It should hardly bubble. 

Put through a sieve, add seasoning and the 

milk or cream, which has been allowed to just 

come to a boil. If milk, use also a table-spoonful 

of butter. 

TURKEY SOUP. 

Save all the bones and break the back-bone into 
2 or 3 pieces. Boil these in a little more water 
than you want soup for an hour. Then skim out 
the bones, and put in the meat. Cut in very small 
pieces, and boil a few minutes more, and then sea- 
son with a little salt and pepper. 



236 DOMESTIC GUIDE. 

SUET CRUST. 

Flour I pound. 

Beef suet 6 ounces. 

Baking powder i tea-spoonful. 

Salt I tea-spoonful. 

Cold water one-half pint. 

Chop the suet very fine, mix it with the flour, 
and sprinkle over all the salt and baking powder. 
Make a hole in the center, into which pour the wa- 
ter by degrees, mixing in the flour from the sides 
while pouring in the water. Knead all lightly to- 
gether, and roll out to the thickness of half an 
inch. Use this for a meat crust, or put into the 
center of it any fruit you have — chopped apples or 
lemons or canned fruit. Tie up in a cloth and 
steam or boil for 3 hours. 

MOCK TURTLE SOUP. 

Take half a calf's head, fresh and stripped of 
skin, remove the brains, and clean the head care- 
fully in hot water, leaving it in cold water for an 
hour. Then put into 6 quarts of warm water, 
with 2 pounds of veal, 2 pounds of pork, a roasted 
onion, stuck with cloves, a rind of lemon, 2 
sliced carrots, a bunch of herbs and a head of cel- 
ery. Let it boil slowly 2 hours, and then take out 
the head and pork. Make forcemeat ball of the 
brains and tongue, break the bones of the head 
and put all into the soup and boil 2 hours more. 
Put into a small stew-pan a piece of butter, onions 
sliced thin, with parsley, mace and allspice. Add 



COOKING DIVISION. 237 

flour to thicken, and stir in soup slowly. Boil 
gently i hour more, pass through a sieve, season 
with salt, cayenne pepper, lemon juice and a pint 
of Madeira wine. Add mushrooms if desired, and 
serve with lemons cut in quarters. 

VEGETABLE SOUP. 
Scrape 2 carrots, i onion, ^ of a cabbage, and 
2 turnips, cut them in pieces a little larger than 
dice, put the pieces in a large sauce-pan with a 
little butter and water, let it cook one-half an hour 
then cut your potatoes the same way ; take your 
meat out of the soup kettle, skirn off the grease 
and put all into your broth, and let cook another 
half hour, when it is ready for use. 

TOMATO SOUP. 
Take i pint canned tomatoes, or 4 large raw 
ones, cut up fine, add i quart of boiling water, and 
let them boil, then add i tea-spoonful of soda, 
when it will foam immediately; add i pint of 
sweet milk with salt, pepper and plenty of butter; 
when this boils add 8 small crackers and serve. 
It tastes very much like oyster soup. 

TURKEY SOUP. 
Put all the bones, the scraps of meat, and the 
dressing of the turkey in a kettle with enough 
water to cover them, let it boil for 2 hours. When 
nearly done add the tops of some celery chopped 
fine and a tea-spoonful of currie powder; when it is 
done, strain and set on the table hot. It makes a. 
very rich, nice dish. 



238 DOMESTIC GUIDE. 

WHITE SOUR 

Boil a veal bone 3 hours with turnips, celery, 
onions, carrots, and whatever suitable thing else 
you have that will not make it black, strain and 
boil again. Just before you serve it add a pint of 
cream or milk, with 3 eggs well beaten, remove 
from the stove and stir rapidly. 

CHEAP OYSTER SOUP.- 

Tomatoes canned or fresh i pint. 

Nice white cod-fish picked up fine i cupful. 

Water 3 pints. 

Good sweet butter a small table-spoonful. 

When these have boiled 20 minutes, add of fresh 
milk I pint, having ready one-half tea-spoonful of 
baking soda; use immediately. The taste is sim- 
ilar to oysters or lobsters; all taste of tomatoes and 

fish are gone. 

BEEF SOUR 

Cut the meat off the bone, and place it with 
some suet in the kettle to fry until brown ; then 
put the bone in and cover with cold water, add one- 
half cup of barley, i onion, and a turnip, put in 
the barley at once and cook slowly until about 
one-half an hour before dinner, then cut the vege- 
tables very fine and cook them the half hour. 
NOODLE SOUR 

Break two eggs into a bowl, beat until light, 
adding a pinch of salt, then work in flour with 
your hand until you have a very stiff dough, turn 
it on your moulding board and work until it is as 



COOKING DIVISION. 239 

smooth as glass, pinch off a piece the size of a wal- 
nut and roll it as thin as paper, then with a sharp 
knife cut off very narrow strips; proceed in the 
same way until all your dough is cut. Have pre- 
pared some good veal, chicken, or any other kind 
of broth, well seasoned ; one-half an hour before 
you serve dinner drop in the noodles ; be sure the 
soup is boiling; add a little parsley. If the noodles 
are made according to directions they will be 
found far superior to macaroni. 

TOMATO SOUP. 
Put a table-spoonful of butter in a stew-pan, cut 
an onion fine and fry in the butter, then add i pint 
of tomatoes, pepper, salt and a tea-spoonful of all- 
spice; cut a round steak in two and lay on the 
tomatoes, cover closely and let it simmer for 3 
hours. 

DELMONICO'S METHOD FOR BOILING 

FISH. 

Fish should be washed as little as possible, and 
white fish, after b^ing cleansed and wiped with a 
damp cloth, should have the stomach stuffed with 
salt an hour or two before cooking. Fish should 
be put on in cold water, so that the inner part 
may be sufficiently done, and it is also less liable 
to break. 

This rule holds good except for very small fish, 
or for salmon boiled in slices, when boiling water 
should be used. The time may be easily known 
when it is ready by drawing up the fish plate, and 



240 DOMESTIC GUIDE. 

trying if it will separate from the bone. A little 
salt and vinegar should always be put into the wa- 
ter. Some prefer their fish boiled in what is 
called a court vouillon, and this is how it is done : 
Lay the fish in the kettle with enough cold wa- 
ter to cover it, add a glass of wine or vinegar, 
some sliced carrots and onions, pepper, salt and a 
laurel leaf, a bunch of parsley, a fagot of sweet 
herbs, or some of the same tied up in a muslin 
bag. These seasonings impart a fine flavor to 
most boiled fish excepting salmon, and for fresh 
water fish it is considered very fine for getting rid 
of the muddy taste they often have. 

BOILED FISH. 

After well cleansing a good-sized fish, put into 
a fish kettle and set into a pot of boiling water, 
well salted. Let it boil for 20 minutes. Take of 
vinegar sufficient to cover, put into the vinegar i 
ounce of cloves, i ounce of allspice, and i ounce of 
pepper whole, and boil all together for 15 min- 
utes. When nearly cold pour over the fish. Let 
it stand for 2 or 3 hours before using. 
BAKED FISH. 

Scale, wash and wipe dry inside and out a 2 or 
3 pound fish. Make a stuffing as follows : 
Grated bread i pint. 
Melted butter 2 table-spoonfuls. 
Pepper and salt to taste. 
Raw eggs i. 
A little celery. 



COOKING DIVISION. 24 1 



Onions i (chopped fine is agreeable to some, 
but can be omitted if not liked). 

Care should be taken not to wet the bread 
crumbs. The egg and melted butter will moisten 
sufficiently. Tie over the fish thin slices of salt 
pork, fill a dripping-pan half full of hot water, and 
then, if you have not a wire grate, place the grid- 
iron on the pan, and, after laying the fish on the 
gridiron, cover all with another pan, bake in a hot 
oven, until the pork is well shriveled, then remove 
the upper tin, allowing your fish to brown. An 
hour and a half will cook thoroughly if a steady 
fire is kept. 

NO. 2, 

First dip the fish quickly in boiling water, then 
wipe the scales off, rinse in cold water, and wipe it 
dry. Sprinkle salt both inside and out, about as 
much as you would for steaks, then dip it in flour, 
place the pan you are going to bake it in in the 
stove, with a piece of butter in it the size of an 
Ggg, and let it melt so that it covers the pan. 
Your pan should be about the length of your fish. 
If larger the butter will be apt to burn. Place 
your fish in it, the inside of it next to the pan. 
Put it in a hot oven and bake i hour if it is a 
large fish ; if small, less time. It should be well 
done and of a nice brown color. 

NO. 3. 

Skin and bone the fish by running a sharp knife 
along the back. Spread over a dripping-pan a 



242 DOMESTIC GUIDE. 



thin layer of butter, and half an onion in thin 
pieces. Lay the fish upon it, and pour over it I 
table-spoonful of vinegar or catawba wine. 

For the sauce rub butter the size of a walnut 
and flour together. Add a cup of the broth or 
hot water, the juice of the fish, 2 or 3 mushrooms 
if you have them. Turn this mixture over the 
fish, dust with bread crumbs, salt and pepper, and 
bake 10 minutes, or until a little brown. Garnish 
with pieces of bread cut heart-shape. 

NO. 4. 
Clean, and dry with a towel, and put belly 
to back in dripping-pan, into which you have 
previously cut up two slices of salt pork, in inch 
pieces. Make a stuffing as for veal, stuff, putting 
only a little in ; now pour over the fish a table- 
spoonful of lemon juice or good vinegar ; after a 
little, baste with a little soup broth. Don't let the 
fish dry all up, and do not put a drop of water on 
it. Make your sauce as for veal cutlets, omitting 
the lemon juice, but add one-half cup of milk and 
cut two hard boiled eggs into it; when done also 
add the fish juice. A little parsley chopped fine 
in the sauce is good. Garnish with hard boiled 
eggs and little sprigs of parsley mounted with litcle 
carpels of lemon. 

NO. 5. 

Take bread crumbs sufficient for the size of the 
fish, beat two or three eggs, pepper and salt, add 
one bunch of parsley, fresh and chopped fine, mix 



COOKING DIVISION. 243 

all together well, add a small piece of butter, put 
all into the fish and sew up. If any of the dress- 
ing is left put into the bake pan ; add a pint of 
boiling water, put into a hot oven, baste every 1 5 
or 20 minutes, for an hour, when it will be well 
cooked and nicely flavored. 

NO. 6. 

Buy a two-pound fish. If the gills are red, eyes 
full, body firm and stiff, the fish is good. Scale it, 
cut off the head, and split the fish nearly down to 
the tail. Make a dressing of bread crumbs, a little 
butter, pepper, and salt slightly moistened with 
water; stuff the fish with this, then bind it together 
with fine cotton cord or tape, three inches apart ; 
lay the fish on a wire gridiron in a dripping-pan, 
and pour around it a little melted butter and water; 
with a spoon dip this up and pour over the fish 
frequently. Bake i hour. Serve with the gravy, 
of the fish or drawn butter. 

FRIED FISH. 

When the fish is properly cleansed, instead of 
putting it into a small quantity of fat or grease, 
wipe dry, then rub with plenty of salt and pepper, 
let it lay on an hour or two before using; roll in 
corn-meal or flour ; have ready fat sufficient for it 
to swim in, the fat must be boiling hot ; put the 
fish in whole or cut in pieces. It will come out 
nicely browned, and not filled with fat as in the 
ordinary way of frying. 



244 DOMESTIC GUIDE. 



NO. 2. 

The artistic mode of frying fish is what is called 
the wet process, which is simply boiling it in fat. 
Butter should never be used as the color is never 
good. Lard is considered by some the best frying 
medium, but Careme, the French cook, gives the 
preference to beef fat, not however the drippings 
from the roast, but lard made by melting beef 
suet. We recommend as best and most economical 
the drippings from the joints while roasting poured 
into boiling water, and removed in a cake when 
cold ; the great point is to have the fat at a proper 
temperature, before the article to be fried is put in. 
The skilful cook can see the blue smoke rising just 
at the boiling point, and then she knows it is time 
to put in her fish, but for those who are acquiring 
experience, it is safer to throw in a bit of bread, 
and if it takes a fine color in a minute or so then 
the fat is hot enough and the fish may be put in. 
This is the cardinal point of successful frying, as 
otherwise the fish will be flabby and greasy, in- 
stead of crisp and appetizing. Another point to be 
attended to is, that the fat be deep enough in the 
pan to cover the fish, which should be put in a 
wire basket that will fit easily into the pan of fat, 
and then no turning is required. When done strain 
it into boiling water; when cold take it off in .v 
cake and put it by to fry fish again. 

STEWED CODFISH. 
First be sure to pick the meat off from the 



COOKING DIVISION. 245 

bones, then let it stand in water for 1 5 minutes, 
and then take out of the water and boil in milk. 
To make the quantity you may need beat 3 eggs 
and put into a pint of milk a piece of butter half 
the size of an egg, and thicken this with a table- 
spoonful of flour stirred up with a very little water. 
As soon as it boils it is done. 

CODFISH BALLS. 

Cut up the fish in fine bits enough to make 2 
even pints, remove every bone, pour cold water 
over it to rinse it, and soak in cold water i ^ 
hours, and then draw the water off. Put it cook- 
ing with sufficient boiling water to cover it. 

Let it simmer, not boil, for 20 minutes. Then 
drain the water all off, pour in i ^ pints new milk. 
Add a lump of butter the size of a hen's egg. 
Take half a pint of milk and rub into it 3 table- 
spoonfuls of flour. Every lump must be dissolved. 
Stir in 2 eggs well beaten, and a little black pep- 
per. When the milk boils up stir in this mixture. 
Cook 5 minutes longer, stirring the most of the 
time. Serve immediately in a warmed vegetable 
dish. This quantity will be sufficient for a family 
of six, and enough left for codfish balls. 

NO. 2. 

Pick up fine a tea-cupful of nice white codfish, 
freshen over night in water. Pour away this in the 
morning. Add one-half tea-cupful of fresh water, 
I large spoonful of butter, and 2 eggs. Beat all well 
together and heat till hot, but do not boil. Mash 



246 DOMESTIC GUIDE. 



and season nicely some potatoes, stir into the cod- 
fish mixture until stiff enough to put in flats cakes, 
and fry in hot butter until they are a nice brown. 
Should be turned once. 

NO. 3. 

After dinner take the mashed potatoes (of 
which there should be a double quantity prepared 
for dinner) and fish that is left, using one-third fish 
and two-thirds potatoes. Stir and beat them to- 
gether while warm till evenly mixed. When 
cold (for the mixture will be so soft it cannot be 
handled while warm) make them into cakes three- 
quarters of an inch thick, and as large around as a 
tea-cup. Put them in a cool place for breakfast. 
In the morning roll them in flour, and have plenty 
of flour in the frying pan, just hot enough not to 
burn. Fry quickly to a nice brown on both 
sides. Turn carefully, that they may keep their 
shape. Serve as soon as done. 

NO. 4. 

Take of nice white codfish about 2 pounds. Put 
into a kettle with sufficient cold water to cover the 
fish, and let it boil till perfectly tender, and then 
remove to a pan of cold water. The fish can then 
be easily separated from the bones, skin, etc. 
Place in an earthen or bright tin mixing pan, and 
mash fine with about double the quantity of nicely 
steamed potatoes, and 3 or 4 slices of light bread 
crumbed or previously soaked in milk. Add 2 
eggs and a cup of butter, with black pepper to 



COOKING DIVISION. 24/ 

suit taste. Mash and mix thoroughly, and make 
as moist as is wished with sweet milk. It is some- 
times necessary to add a httle salt. Make into flat 
balls and fry in hot lard, as you would mush. This 
mixture will keep in cool weather several days. 

NO. 5. 

Take half a codfish, put in a pot, and fill with 
cold water at night. In the morning pour off the 
water, and fill up with fresh water. Stand it on 
the back of the stove for 3 hours. Let it come to 
a scalding heat, not boiling. Take off the skin 
and pick out the bones, and put it in a tray and 
chop fine. Have potatoes boiled, and chop with 
the fish. Double the quantity of potatoes to the 
fish. Mix well together, and make in balls with 
the hands, flattening them a little. Have your 
frying-pan hot, with a tea-spoonful of lard. Fry 
to a nice brown. 

BECHAMEL SAUCE. 

This sauce is good for almost everything, such as 
carrots, turnips, asparagus, fish, and, with sugar 
and wine or brandy added, is good for steamed 
puddings, cake pudding, rice, etc. Mix cold and 
well together in a tin sauce-pan 2 ounces of butter, 
and a table-spoonful of flour. Then add a pint 
of milk and stir continually, and when thickened 
take off the fire. Beat the yolk of an egg in a cup 
with a tea-spoonful of water. Turn into the sauce 
and mix well. Salt a little and pepper for vege- 
tables ; for puddings, nutmeg and brandy or wine. 



248 DOMESTIC GUIDE. 

SAUCES FOR FISH. 

To serve with fish : 

Vinegar i cup. 

Water i cup. 

Yolks of 2 eggs. 

Butter I large spoonful. 

Mustard and corn-starch blended i spoonful. 

Sugar, salt and pepper. 

Mix all cold. 

Heat it gradually and boil for i minute. This 
dressing is also nice when cold with salmon, lob- 
sters, lettuce, etc. 

NO. 2. 

Take a pint of milk and the fish drippings 
mixed, and a little salt and pepper. Mix until 
smooth 2 ounces of butter and 2 tea-spoonfuls of 
flour. Stir into the liquid when boiling, having 
ready a hard-boiled egg chopped fine to add when 
ready for the table. 



POULTRY. 

BROILED CHICKEN. 

Split down the back, pound lightly, and put on 
the gridiron. Lay a tin baking pan over the 
chicken, and set on the pan a flat-iron. The 
weight will hold the bird in place and keep in the 
juice. Chickens cooked this way will be tender 
and eat well warm or cold. Serve with hot apple 
sauce. 



COOKING DIVISION. 249 



FRIED CHICKEN. 
Cut your chicken to pieces according to the 
size. If very young, just in half; if good size, di- 
vide at the joints. See that it is thoroughly 
cleaned. Wipe it with a clean bit of muslin. 
Beat up 2 eggs. Have a plate of flour, and dip 
each piece first in the flour and then in the egg. 
Season with salt and pepper. Here pour lard hiss- 
ing hot in your skillet, put your chicken in, and 
when brown on one side turn it and brown the 
other. Place upon the platter- Mix a table- 
spo nful of flour smoothly in a cup of sweet milk. 
Pour it into the fat, stir, boil a few minutes, and 
pour it over the chicken, and I guess anybody 
will think it pretty good. Veal cutlets can be fried 
in the same way. 

BONED TURKEY. 

First make the stuffing to suit the family taste. 
Tenderloin not too lean is good ; chop it fine. A 
tea-cup of cracker crumbs, 2 eggs, a pint of 
oysters, some summer savory, pepper, and salt; 
mix all well. Now for your turkey ; it being well 
cleaned and singed, be careful not to break the 
outside skin, cut off the legs, so as to cut all the 
tendons where they join the drum-sticks, cut the 
first joint from the wing, leave a good length of 
skin for the neck, every bone must be taken out 
from the side. Beginning with the legs, cut each 
ligament at the side bone joint, strip the knife close 
along the bone, so as to cut the flesh clean off, 



250 DOMESTIC GUIDE. 



and draw the bone out. When both legs are bone- 
less, follow along the back, breast and wings. 
The neck is more difficult, but get it out nicely as 
you can. Now your turkey is one shapeless lump, 
but begin stuffing at the neck, from the inside, 
having tied the skin securely to prevent escape, 
fill out the wings, breast, body and legs ; now sew 
up the skin, bandage it in a shapely manner, with 
strips of muslin, not too light for fear of the stuff- 
ing swelling and bursting the skin ; salt and pepper 
the outside and steam until perfectly tender. If it 
is an old chap, steam it 4 or 5 hours. When done 
put a tin plate and a couple of flat-irons on to press 
until cold, then cut in nice thin slices. 

NO. 2. 

Buy a turkey, one that has not been drawn, so 
as to have no openings in it if possible; if drawn, 
sew up the openings firmly before boning. 

Chickens 2. 

Beef tongue i. 

Oysters i can. 

Fresh lean side pork I pound. 

Have the turkey frozen and thawed ; the tongue 
boiled and skinned ; the pork roasted ; the oysters 
taken out of the liquor; the chickens cut in small 
pieces, and put on to boil with just water enough 
to cover. Lay the turkey on its breast, cut off the 
legs and wings at first joint, cut down the whole 
length of the back, and with a sharp knife, scrape 
the meat at each side, from the bones, throw the 



COOKING DIVISION. 25 I 

bones in with the chickens to boil. Now for the 
fining: First lay the whole tongue to form the 
breast, clear all the chicken meat from the bones, 
cut the pork in small pieces, fill up your turkey, 
legs, wings and all (first tying ends of legs and 
wings tight), with chicken, pork and oysters, and a 
little dressing; have the chicken liquor well boiled 
and seasoned, strain it into the turkey and it will 
form a jelly. Sew up the turkey firmly, turn it 
over and shape it nicely with the hands, tie a cord 
tightly to the neck, and draw it round and tie it 
tigh ly to the right wing close to the body, tie 
down the legs and wings, inserting skewers if you 
have them, sew around it a piece of strong cloth, 
and steam or roast, and leave the cloth on till cold. 
Carve cold in round, thin slices commencing at the 
neck. 

BOILED GOOSE. 

Dress and singe, put in a deep dish, cover with 
boiling milk and leave over night; in the morning 
wash off the milk, and put the goose into cold 
water on the fire. When boiling hot take it off, 
wash it with warm water and dry with a cloth. 
This process takes out the oil. Fill the body with 
a dressing of bread crumbs, sear.oned with pepper, 
salt, butter and chopped onions, if relished, and a 
little sage. Put the goose into cold water and 
boil gently until tender. Serve with giblet sauce, 
and with pickles or acid jelly. 



252 DOMESTIC GUIDE. 



NO. 2. 

Cook 4 calves feet in 3 quarts of water, slowly 
boil down and strain it. Now put the goose in a 
pot, pour over it the broth of the calves feet and 
enough water so that the goose is well covered by- 
it ; add some vinegar, spices, salt, onion, and the 
half peel of a lemon, cover it and boil slowly till 
the goose is soft ; let it cool off in the broth. Take 
out the goose after it is cold, cut all the meat off 
the bones and lay it nicely in a deep dish. Take 
all the fat off the broth, taste it, and add more 
vinegar and salt if necessary, let it run through a 
cloth and pour it over the meat. It will be nice 
and stiff after 24 hours. Eat it cold with bread 
or crackers. 

If you can get gelatine it will be so much simpler 
to prepare it. Boil the goose in water, vinegar and 
spices as above ; after the goose is soft add 3 ounces 
of gelatine dissolved in cold water, and proceed 
just as before. The toughest meat will get tender, 
if boiled with vinegar. American cooks always 
steam the goose before roasting. Try it once 
without steaming; rub it with salt inside and out- 
side, put a little water in your fiying-pan and 
roast it in a hot oven 2 or 3 hours, according to 
the size, and if it is a young goose you will find it 
superb. 

PRESSED CHICKEN. 
Boil I chicken until tender. Chop fine, season 
well with pepper, salt and butter, and put into a 



COOKING DIVISION. 253 

cloth. Put a weight upon it, and press it Hke 

head -cheese. 

NO. 2. 

Boil fowls until tender. Remove the meat from 
the bones and chop very fine, keeping the dark 
and the white meat separate. Boil the liquor down 
umtil it will jelly. Place in a deep buttered dish a 
layer of the dark meat, season with salt and pep- 
per, and cover with the liquor. Then a layer of 
white meat, season, and cover with the liquor. 
Use the liquor when cold. When full put a weight 
on it, audit will mould firmly. 

NO. 3. 

Boil a chicken thoroughly, skin it, and pick it to 
pieces. Season with salt and pepper, put in a 
bag, and place under a press. Let it remain over 
night, and next day it will be ready for use. 
CHICKEN PIE. 

Make the crust like baking powder biscuit, only 
a trifle shorter. Roll a half an inch thick, and line 
a four-quart pan with it. Have ready 2 small 
chickens boiled till tender. Place the pieces 
smoothly in the pan, sprinkle salt and pepper and 
a little flour over them, and add a few pieces of 
butter the size of a hazel-nut, about a large table- 
spoonful in all. Pour on a little of the liquor they 
were boiled in, and then roll the top crust rather 
more than half an inch thick. Cut large stars or 
air-holes in it. Bake till the crust is thoroughly 
done. 



254 DOMESTIC GUIDE. 



FRIED CHICKEN WITH OYSTERS. 
Take a nice, tender chicken and open it down 
the back, and, after cleansing it well, pound all the 
bones flat, and wash and wipe it dry on a clean 
Lowel. Then season with pepper and salt and fry- 
slowly in sweet lard until tender and a fine brown 
on both sides. Then put it on a dish where it will 
keep warm. Pour off the lard in the pan and 
brown particles that may remain, and then half a 
pint of warm water and flour enough to make the 
gravy of the proper consistency. Have ready 
about 25 large oysters, which remove from their 
liquor, and put into the pan with the gravy. Let 
them simmer until their gills begin to shrivel, ob- 
serving to stir them all the time. When done 
pour them over the chickens, and send them to 
the table hot. 

CHICKEN PIE. 

Cut up the chickens by unjointing them. Soak 
thoroughly in weak salt water, wash thoroughly, 
and put 3 chickens into a kettle with 2 quarts of 
water and 3 tea-spoonfuls of salt. Boil half an 
hour. Make a crust by rubbing half a pound of 
lard into 2 quarts of flour. Take 2 tea-cupfuls of 
sour cream and i ^ tea-spoonfuls of soda. Knead 
quite hard, and roll out half an inch thick. A 
four-quart pudding dish will answer to bake it in. 
Bring the edge of the crust a little above the rim 
of the dish, and arrange the chicken by packing 
closely around the dish. If you are fond of pep- 



COOKING DIVISION. 255 

per sprinkle some over each layer of chicken. Half 
a pound of butter cut up in lumps and scattered 
among the meat is a great improvement. V/hen 
the chickens are all in the dish stir some flour in- 
to the gravy and turn over the chickens, and then 
roll out the upper crust and put over the whole, 
pinching it closely with the under crust that comes 
over the rim. Prick the top crust for the steam to 
escape. Bake slowly for i ^ hours and serve hot 
It is delicious. 



MEATS. 

BEEFSTEAK FRIED. 

Take either porterhouse, tenderloin or sirloin 
steak, not more than I inch thick, and remove the 
bone. Cut it into pieces about the size of the 
palm of your hand. Have your pan perfectly 
clean, and put it over the fire with very little lard, 
or, what is better, the fat of the steak. On no ac- 
count use butter. Have the pan quite hot, but 
not smoking. If the pan smokes the grease is 
burning, which will spoil the flavor of your steak. 
Remove the pan and wait a little. Have it jUst 
hot enough to siss, but not to smoke. Now put 
in your steak, and turn just as often as it shows 
brown — once only. Never turn a steak more than 
once, and do most of the cooking on the second 
side, leaving it a few minutes for those who like 



256 DOMESTIC GUIDE. 



it rare ; longer for those who Hke it better done. 
But don't allow it to stay in the pan one second 
after it is done enough. Remove it to the platter, 
spread a little nice butter on it, and pepper and 
salt it. Pour the gravy in the pan into the dish, 
but not over the meat. 

The rules to be observed in cooking are these : 
Buy the best steak, and never pound it, for pound- 
ing bruises the fibre of the meat, and lets the juice 
escape, and steak without juice is like a woman 
without a soul — no account. Have the pan just 
hot enough to cicatrize the outside, which will pre- 
vent the juice from escaping. Don't allow it to lay 
in the hot pan after it is done. This renders it 
tough, and, finally, do not cook it until the last 
thing, for standing spoils it. To be good it must 
be eaten as soon as cooked. If it must stand a lit- 
tle while put it in a warm place. 

NO. 2. 

Have your skillet very hot, and fry your steak 
in a very little butter, just long enough to brown 
each side. Fill up with boiling water, and let it 
stew 2 hours. Take up the steak, thicken the 
gravy, season to taste, and pour over the meat. 
MOCK DUCK. 

Take the round of beefsteak, and salt and pep- 
per either side. Prepare bread or* crackers with 
oysters or without, as for stuffing a turkey. Lay 
your stuffing on the meat, sew up, and roast about 
an hour, and, if you do not see the wings and legs, , 
you will think you have roast duck. 



COOKING DIVISION. 257 



TO COOK DRIED BEEF. 
Cut in thin slices, place it in the spider, and 
poiir hot water on it. Thicken with a little flour 
and water stirred smoothly in. Then season with 
butter, salt and pepper, and boil about 5 minutes, 
and while boiling break in 2 eggs, and stir all to- 
gether. Halve and butter some biscuits, place in 
a deep dish, and pour the mixture upon them. 

COLD MEATS. 
Remains of boiled ham, mutton, roast beef, etc., 
are good chopped finely with hard boiled eggs, 2 
heads of lettuce, a bit of onion, and seasoned with 
mustard oil, vinegar, and, if needed, more salt. 
Fix it smoothly in a solid dish, and adorn the 
edges with sprigs of parsley or leaves of curled let- 
tuce. Keep by the ice or in a cool place until 
wanted. 

SWEET BREADS. 

Wash clean and let dry, and broil on a gridiron 
or fry in a little butter, pepper and salt, and butter 
just before they are brought in. If you place 
them a moment in the oven the seasoning seems 
to go through them better. 

JELLY CHEESE. 

Two sets of pigs' feet put into hot, salted water, 
enough to cover them. Boil slowly until the meat 
falls from the bone. Then put the feet on a dish 
and take out all the bones. Cut the meat into 
small pieces and return to the kettle in which they 
were boiled, with the liquor, and then season with 



258 DOMESTIC GUIDK 

salt, pepper, sage, savory and sweet marjoram. 
Stir all well together, and let simmer slowly for 20 
minutes. Then put into deep dishes. When cold 
cut into slices. Eat cold or hot with vinegar. 

BEEF SPICED. 

Spiced round: For a small round, say 25 pounds, 
mix in a jar or bowl that can be covered: 

Common salt 2 pounds. 

Brown sugar i pound. 

Ground alspice y^ pound 

Ground cloves i ounce. 

Black pepper 2 ounces. 

Cayenne pepper i tea-spoonful. 

A wooden bowl or an unpainted tub that will 

just hold the round, will be required. Fill the 

hole from which the marrow bone was taken with 

marrow or nice fat. Bind into nice shape with 

strips of cotton and skewers. First rub with a 

table-spoonful of powdered saltpeter on both sides 

and in all crevices ; leave for 24 hours in a cool dry 

place that will not freeze, then rub daily v/ith the 

above mixture for 2 or 3 weeks, turning every two 

days and ladling its own liquor over it. When 

ready to cook the round, provide a tin dish that 

will just hold it. Place small pieces of hard wood 

under it to keep it from sticking to the tin. Also 

chop vegetables, carrots, onions, celery tops and 

suet or drippings ; some of these should also be 

thickly strewed on the top. Cover all with a 

coarse paste, rolled tg keep moist and retain their 



COOKING DIVISION. 259 

flavor and bake 6 hours in a moderate oven. When 
done, take ofl" the paste cover, remove the vege- 
tables, etc. , and put on the round heavy weights, 
until cool. SHce thinly. 

POT-PIE. 

Boil 2 or 3 pounds nice fat beef. When nearly 
done add some potatoes, turnips and a head of 
cabbage. Cut in 8 or lO pieces. Season with 
salt and pepper while cooking. Serve very hot 
with apple sauce. 

HEAD CHEESE. 

Clean the legs nicely and boil by themselves, 
so that when done there will be plenty of the 
liquor. Boil the upper head, minus eyes, ears and 
nose, with considerable lean meat (tenderloin is 
best), and when done remove bones and skin from 
head and legs, and chop the lean. Salt and pep- 
per to suit the taste. Add the liquor the legs 
were boiled in, and, last but not least, a tea-cupful 
of vinegar and a tea-cupful of catsup to every gal- 
lon. When cold it can be cut out in slices. 

PUDDING CHOP. 

One pound salt pork. 

Skin off the rind, chop fine with 2 pounds bread 
crumbs, and moisten with water until thin enough 
to stir like cake dough. Add 3 eggs well beaten, 
pepper, i tea-spoonful of soda dissolved in water. 
Add a little flour. Turn this mixture into a pud- 
ding dish, and bake I hour with slow fire. Serve 
hot or cold. 



260 DOMESTIC GUIDE. 

TO MAKE SAUSAGE. 

For every 1 2 pounds of meat use : 

Salt 6 ounces. 

Black pepper i ounce. 

Saltpetre i tea-spoonful. 

Red pepper one-half tea-spoonful. 

Sage 4 ounces. 

The sage and red pepper are not essential, and 

may be omitted by those who do not fancy them. 

These proportions should be tried on a small scale 

first before seasoning the whole batch, to see if it 

suits. 

TO COOK TONGUE. 

French receipt for cooking tongue : After boil- 
ing it as usual until tender, cut into small pieces 
and brown with flour and butter. Then add some 
of the stock, season highly, and let it boil a few 
minutes and serve hot. 

BAKED HAM. 

Make a crust of water and flour, and roll half an 
inch thick. Soak your ham over night and scrape 
well, and then cover nice and tight with the crust, 
so that the juice cannot escape, and bake it until 
done. Then remove all the crust and serve. 
BAKED VEAL HAM. 

Bone a breast of veal, and chop the meat very 
fine. Chop an equal quantity of cold boiled ham, 
and boil 6 eggs and chop real fine. Butter a deep 
pan, put in a layer ot veal, sprinkle with salt, pep- 
per, thyme and anchory or Worcestershire sauce,. 



COOKING DIVISION. 26 1 

and then a layer of ham sprinkled with egg. Fill 
the dish with alternate layers. Use both the fat 
and the lean of the ham. Cover and bake slowly 
4 hours. When done lay on it a heavy weight. 
Serve in thin slices. 

VEAL LOAF. 

Veal chopped fine 2 pounds. 

Bread crumbs 2 coffee-cupfuls. 

Eggs 2. 

Salt and pepper mixed i even table-spoonful. 

Sage to taste. 

A little butter. 

Bake about i hour, and slice quite thin. The 
secret of having it slice off thin without breaking 
is pressing it down very firmly in the dish before 
baking. 

CROQUETTES. 

Cold bits of meat can be finely chopped, and, 
with bread crumbs, salt and pepper added, mix 
with gravy or milk, and make into balls or cro- 
quettes, and delicately browned in a skillet for tea. 
This same prepared meat need not be re-cooked,' 
but put into a bowl, pressed with a heavy weight 
for a few hours, and then sliced down like head- 
cheese^ for tea — called pressed meat. 

VEAL COLLOPS. 

Cut part of a leg of veal into pieces 3 or 4 inches 
broad, sprinkle flour on them, fry in butter until 
brown and then turn in water enough to cover the 
veal; when it boils take off the scum, put in 2 or 3 



262 DOMESTIC GUIDE. 



onions, a blade of mace, a little salt and pepper, 
and stew until tender ; then take up the meat, thick- 
en the gravy with flour and water mixed smoothly- 
together, squeeze in the juice of a lemon, or a very 
good substitute is a tea-spoonful of catsup, and 
turn the mixture over the brown collops. Garnish 
with thin slices of lemon. 

IRISH STEW. 
Take lean mutton, potatoes and onions. First put 
in a deep kettle a layer of potatoes cut in slices 
then a layer of onions, then mutton, and be sure 
all the fat is cut off, then another layer of potatoes, 
onions and mutton, and finish with potatoes on 
top. Between each layer, sprinkle salt, pepper 
and a little flour. Then put in enough water to 
cook without burning. Cook 4 hours and do not 
stir it up, but let it cook slowly on the top of the 
stove with hot fire and it will not burn. 
BOILED HAM. 

Clean thoroughly before cutting for any pur- 
pose. To boil, put in a kettle of cold water, boil 
slowly till tender, and if intended to be eaten when 
cold, let it remain in the kettle just as it was 
cooked until cold. 

MUTTON DINNER. 

Take 3 pounds of mutton, cut in small pieces, 
and put it on the stove in cold water; when half 
done put in a tea-cupful of rice, pepper and salt to 
taste. Have water enough for soup. Make a 
nice biscuit crust, cut in diamonds, and 20 min- 



COOKING DIVISION. 263 

utes before dinner drop them around on the top of 
the soup and cover very closely, or steam if you 
prefer. This with a dish of nice potato salad and 
an apple pie, makes a very good though not a 
stylish dinner. 

PORK TENDERLOIN. 

Cut the tenderloin open, stew in water until 
nearly done, then with a little butter hissing in a 
spider, fry to a light brown, not too hard. Have 
a small piece of toast buttered for each piece of 
meat, place the meat on the toast, pepper and salt, 
and then throw a thin milk gravy over all. Wc 
call it quail on toast, and think it a very good 
substitute. 

BEEF A LA MODE. 

Buy a good roast — the tenderloin — and have the 
butcher put in a good piece of fat before he skew- 
ers it. Put in your ham boiler, or a kettle that 
can be closed air tight, an inch thick slice of salt 
pork cut in small pieces, a pound of veal, a piece 
of butter, some salt, 2 or 3 cloves, some whole pep- 
per, I onion cut in quarters, and i carrot quartered 
lengthwise. Lay the roast in, pour over a spoon- 
ful of vinegar, and close and set over the fire, not 
too hot. In about 10 minutes add a cup of water 
and turn the meat. In 15 minutes more another 
cup, and in 20 minutes more another. Turn oc- 
casionally, but keep closed. Simmer slowly 4 
hours, and when done carefully place upon a plat- 
ter, putting a piece of carrot on each side, top and 
bottom. Turn all the grease out of the kettle, 



264 DOMESTIC GUIDE. 



pour 2 table-spoonfuls of water into the kettle, 
give another boil, and turn over the meat. 
BEEF STEW. 

In a stew-pan place a large spoonful of butter, 
in which fry until quite brown 2 sliced onions, add- 
ing while cooking 12 whole cloves, 12 allspice, 
one-half tea-spoonful salt, and half that quantity 
of black pepper. Take from the fire, and pour in 
I pint of cold water, wherein lay 2 or 3 pounds of 
tender lean steak cut in small thick pieces. Cover 
closely and let all stew gently 2 hours, adding just 
before serving a little flour thickening. A few 
sprigs of sweet basil is an improvement. 
BEEF LOAF. 

Round steak chopped fine 3^ pounds. 

Rolled crackers i cup. 

Eggs 2. 

Milk I cup. 

Pepper i tea-spoonful. 

Salt I table-spoonful. 

Piece of butter size of an egg. 

Bake 3^ hours. 

MEAT PIE. 

In a three-pint basin place a thick layer of stale 
bread, broken or chopped fine, and on this a layer 
of boiled beef, sliced and seasoned with pepper, 
aud a pinch of powdered sage and parsley. Next 
a thick layer of bread, and then thoroughly moisten 
the whole with broth of the beef, and bake half an 
hour in a moderate oven. The bottom of the pan 



COOKING DIVISION. 20^ 

should first be greased. Three layers fill the pan 

full. 

VEAL POT PIE. 

Cut in pieces 2 pounds of veal and boil in water 
until tender; season and add 6 potatoes sliced, boil 
until done, and pour in a deep pan, stir in a spoon- 
ful of flour and cover with a crust made like bis- 
cuit. Bake a light brown, but be sure to have 
plenty of gravy in the pie. 

VEAL CUTLETS. 
The way to cook cutlets and chops is to bake 
them. The great object is to have veal and mut- 
ton thoroughly cooked, and by baking you best 
accomplish that object. Take your dripping-pan 
and rub a little butter on each cutlet, salt and 
pepper, and lay flat in pans, place in a hot oven, 
and cover with another pan of same size. When 
done, if you like, make a sauce called butter fnaitre 
■d'Jiotel. Rub to a soft paste a small piece of but- 
ter with flour, pour over Y^ cup of boiling hot 
water; it will then thicken ; then add a table-spoon- 
ful of lemon juice, pour it over the cutlets and 
serve. It is good for dinner. 

BROILED QUAIL. 

Each quail should be carefully picked, cut open 
down the back and pounded slightly with the 
steak pounder to break the bones, so they will lie 
flat on the gridiron. Salt and pepper them, and 
broil to a nice brown. Have a pan of melted but- 
ter ready to dip each piece in as soon as cooked. 



266 DOMESTIC GUIDE. 



Have ready slices of bread toasted to a light 

brown and well buttered. Lay a quail on each 

slice of the toast, and then pour the butter in 

which they were dipped in over the whole. Serve 

hot. 

PORK CHOPS. 

Remove the skin, trim, and dip in beaten eggs, 
then in cracker crumbs, seasoned with salt, pepper, 
onion and sage. Fry in hot lard 20 minutes, turn- 
ing often. 

DRESSING FOR POULTRY. 

Rub fine the soft part of a loaf of bread. 

Add: 

Butter one-half pound. 

Yolks of 4 eggs. 

Thyme or sweet marjoram i tea-cupful. 

Black pepper i table-spoonful. 

Salt I table-spoonful. 

WILD PIGEONS STEWED. 
Clean and wash and then lay in salt water for an 
hour. Rinse the inside with a solution of soda and 
water, wash out with clear water, and stuff with 
bread and pork chopped fine and seasoned. Sew 
up the birds and put on to cook in cold water suf- 
ficient to cover them, adding a slice of pork to each 
bird. Season to taste and cook till tender. When 
done place in a covered dish, strain the gravy, add 
the juice of a lemon, a table-spoonful of currant 
jelly, and thicken with flour. Boil up and pour 
over the birds. 



COOKING DIVISION. 26/ 

ROAST WILD DUCK. 

Parboil lo minutes, putting a carrot or onion in 
each. Remove the carrot or onion, and lay in 
fresh water half an hour. Stuff with the usual 
dressing and roast till brown and tender, basting 
with butter, water and drippings. To the gravy- 
add a table-spoonful of currant jelly, and thicken 
with browned flour. 

TO COOK VENISON. 

Boil till tender with sufficient water to keep from 
burning. When done put in some butter, pepper 
and salt, and let it brown in the kettle, and it re- 
tains all the flavor of the meat. 

That is the best way to cook roasts of beef. 
You then have juicy, tender meat. 

TURKEY GRAVY. 
Heart, liver, gizzard and neck slashed and 
dredged thickly with flour. Put in a sauce-pan 
with a little salt, a few pepper-corns and allspice, 
a little mace, the outside skin of 3 onions, and a 
lump of sugar the size of a walnut. When well 
browned add boiling water till of proper thickness. 
Let it cook slowly on the back part of the stove all 
the morning. After removing the turkey from the 
dripping-pan, and pouring off any grease, put the 
prepared gravy into the dripping-pan, and proceed 
to make gravy the same as any gravy. 

STEWED OYSTERS. 
Put I quart of oysters into 3 quarts of boiling 
water, pepper and salt to taste. Leave the oysters 



268 DOMESTIC GUIDE. 



in long enough to become heated through, as 
oysters should never be boiled. Then skim into 
the tureen. Now put in, 

Sweet cream i pint. 

Crackers 12. 

Butter a good sized lump. 

Let it come to a boil, then pour into the tureen 
and send to the table. 

NO. 2. 

To I can of oysters put 3 quarts boiling water. 
Pour the boiling water over the oysters, and let the 
scum rise and skim it off before seasoned. Then 
add J^ tea-cup of sweet cream, butter, salt and 
pepper to taste. Oysters take a great deal of salt. 
Let come to a boil as soon as possible, but do not 
boil. 

DELMONICO'S STEWS. 
Take i quart of liquid oysters, put the liquor in 
a stew-pan, and add ^ as much more water, salt, 
and a good bit of pepper, a tea-spoonful of butter 
for each person, and a tea-spoonful of rolled 
crackers for each. Put on the stove and let it boil, 
have the oysters ready in a bowl, the moment the 
liquor begins to boil, pour in all the oysters. Now 
watch carefully ; as soon as it begins to boil, count 
just 30 seconds and take the oysters from the stove, 
have a big dish ready with i ^ table-spoonfuls of 
cold milk for each person, pour the stew on this 
milk and serve immediately. Never boil an oyster 
if you wish it to be good. 



COOKING DIVISION. 269 

ESCALLOPED OYSTERS. 

Fine oysters 2 quarts. 

Fresh crackers powdered fine 12. 

Oyster juice i cupful. 

Milk I cupful. 

Butter a piece the size of an egg. 

Pepper a little. 

Salt a little. 

Place alternate layers of oysters and crackers in 
a deep earthen dish, seasoning each layer of 
oysters with pepper and salt ; when the dish is full 
put the butter on top of the cracker crumbs, and 
pour the oyster juice and milk over all. Set in a 
moderate oven and bake 50 minutes. 

OYSTER PIE. 

Make a nice short biscuit crust : put a can of 
oysters, liquor and all, into a bright basin or a yel- 
low pudding pan, season with butter, salt and 
pepper; water, if not a considerable quantity of 
liquor, for the crust soaks the liquor up, cover 
with a top crust, no bottom. Bake quick and 
serve hot. Cold sliced meat prepared the same 
way is very good. 

OYSTER SAUCE. 

Take good oysters 12. 

Good melted butter 6 ounces. 

Red pepper a little. 

Cream 3 table-spoonfuls. 

Stir all together over a slow fire, bring to a boil, 
and then serve. 



2/0 DOMESTIC GUIDE. 



FRIED OYSTERS. 

Dip each oyster in beaten eggs, then in rolled 
cracker or corn meal, and fry quickly in hot 
butter. 

CREAM OYSTERS ON THE HALF SHELL. 

Pour into a pan : 

Hot water i cup. 

Milk I cup. 

Cream i cup. 

Set it in a kettle of hot water until it boils, and 
stir in 2 table-spoonfuls of butter, and pepper and 
salt to suit. Take from the fire and stir in 2 heap- 
ing table-spoonfuls of corn-starch. Wet up in cold 
milk. Have the shells cleaned and buttered and 
laid in a baking pan. Place an oyster in each 
shell, stir the cream hard, and fill carefully. Bake 
5 or 6 minutes after the shells are warm. If the 
shells are not easily obtained, patty-pans or smpU 
sauce dishes answer every purpose. Serve in the 
shells or dishes. 

CHOWDER. 

Take 4 or 5 slices of salt pork, fry in the spider 
a delicate brown, and remove and cut in pieces. 
Then in the pork fat fry 4 or 5 good-sized onions 
sliced thin. Have ready 12 potatoes pared and 
sliced, and also 4 or 5 cakes of hard bread. Put 
the hard bread to soak in some cold water, and 
then take the soup kettle and put first a layer of 
pork and then of onions, next of potatoes, and 
finally of clams or fish, as the case may be, and so 



COOKING DIVISION. 2/1 

on alternately, seasoning highly with pepper and 

salt, and lastly putting a layer of soaked hard bread 

on top. First cover with water, and then boil 20 

minutes. 

CHICKEN SALAD. 

The breasts of 2 chickens. 

Celery 2 large bunches. 

Eggs 4 hard boiled. 

Chop these separately and fine, put together 
and mix thoroughly. Then make a gravy of 
the following : 

Mustard I table-spoonful. 

Sugar 2 table-spoonfuls. 

Vinegar I cup. 

Butter one-half cup. 

Pour hot over the salad. 

POTATO SALAD. 
Take medium sized potatoes, boil, let them get 
cold, and then slice them. Put in a medium 
sized onion chopped fine, and take a tea-cup two- 
thirds full of best cider vinegar, into which put a 
table-spoonful of sweet oil. Heat the vinegar and 
oil very hot, pour over the potatoes and onions, 
and stir all together with a salad spoon, and let it 
get cold, and you have a fine potato salad. 

BEAN SALAD. 

Cover the bottom of your salad dish with cold 
boiled potatoes sliced thin. Over this spread a 
layer of cold baked or boiled beans, and above this 
a layer of onions sliced very thin. Salt and pepper 



2/2 DOMESTIC GUIDE. 

each layer, heat a piece of butter the size of a 
walnut in sufficient vinegar to cover the salad, and 
pour over it while hot. 

CABBAGE SALAD. 

Take i head of nice cabbage and chop very fine 
with salt, after which set it away for a few days. 
Then drain off all the water, and add I table- 
spoonful of mustard-seed, and enough vinegar to- 
cover, and boil half an hour. To be eaten cold. 
LOBSTER SALAD. 

Boil a hen lobster. When done remove the 
meat from the shell, mince it, rub the coral to a 
smooth paste with a table-spoonful of olive oil or 
melted butter, and add : 

Grated yolks 3 hard-boiled eggs. 

Mustard i tea-spoonful. 

Salt and pepper to taste. 

A wine-glassful of good cider vinegar. 

Mix the sauce with the meat, and add a third as 
much with lettuce or celery. Cut fine just before 
serving. Salmon salad may be made the same way. 

Garnish with lemon sliced thin and parsley or 

celery. 

CREAM SALAD. 

Chop fine half a head of cabbage, and into it 
stir a little salt and half a cup of thick cream. Beat- 
half a cup of vinegar, stirring into it the beaten 
yolks of 2 eggs, a tea-spoonful of sugar, and half a 
tea-spoonful of mustard. Pour this over the cab- 
bage just as it goes to the table. 



COOKING DIVISION. 273 

VEGETABLES. 

POTATO PUFF. 
Cold mashed potatoes 2 cups. 
Some kind of cold meat hashed a few bits. 
Melted butter 2 table-spoonfuls. 
Eggs well beaten 2. 
Milk I cup. 

Pour into a deep dish and bake in a quick oven. 
If rightly done it will merit its name. 

NO. 2. 

Take cold beef or lean meat of any kind, cut in 
small bits, season with pepper and salt. Boil and 
mash some potatoes ; make into paste with 2 eggs, 
roll out with a dust of flour, cut with a saucer ; put 
the cut meat on i^ of the crust and fold the other 
over and pinch together. Fry brown in butter. 

POTATOES A LA CREME. 

Put into a sauce pan 2 ounces of butter, a dessert- 
spoonful of flour, some parsley and scallions, both 
chopped small, salt and pepper. Stir them 
together, add a wine-glass of cream and set on the 
stove, stirring constantly until it boils. Cut some 
boiled potatoes into slices and put into the pan 
with the mixture, and boil all together, and serve 
very hot. 

STEAMED POTATOES. 
Steam or boil dry a quart of sound potatoes, 
then peel and mash in a sauce-pan, and mix an 
ounce of butter. Set over the fire, pouring in slow- 



274 DOMESTIC GUIDE. 

ly nearly half a pint of milk, and stir to prevent 
scorching. Dish into a common earthen dish, 
scollop, and put in a quick oven to brown. Set on 
the table in the same dish. This is the most pal- 
atable way of cooking potatoes, especially in the 
spring. 

FANCY MASHED POTATOES. 
Peel 2 quarts of potatoes, and when they are 
cooked turn off every drop of water and put in a 
little salt, pepper and butter. Then take a carving 
fork and break them up a little. Next add a little 
more butter, say in the whole a piece as large as 
an egg, and a cup of nice milk or cream. Now 
take a silver fork, or three-pronged one, and beat 
them briskly 5 minutes, or until they are light and 
creamy. They must be carried at once to the 
table, or they will become heavy and clammy. If 
once tried this way you will never again resort to 
the old masher. Remember, they must be served 
immediately. 

FRIED POTATOES. 
Peel and then slice rather thin in cold water. If 
very thin they may be too crisp. Let them stand in 
the water a short time, and then drain through a 
colander. Have ready on the stove a kettle of hot 
lard, as for fried cakes, and put in part of the po- 
tatoes and cover the kettle. Stir them occasional- 
ly. When done they should be a delicate brown. 
Skim out into any dish, and sprinkle a little salt 
over them. When the second batch of potatoes is 



COOKING DIVISION. 275 

partly cooked let me advise you to ring your bell, 
as they will be cooked by the time the first lot is 
disposed of, and are much better hot 

BOILED POTATOES. 
In boiling potatoes when they are not previous- 
ly pared always have a ring of the skin a quarter 
of an inch peeled from end to end. This is not a 
* 'notion," but the escape of the water, and conse- 
quently the mealiness of the potatoes, is very much 
promoted by it. It does no harm to cut large po- 
tatoes in halves or quarters before boiling them. 

BOILED-BAKED SWEET POTATOES. 

Boil your potatoes until tender, then slice several 
times the long way of the potato; place a layer of 
slices on the bottom of an earthen dish, sprinkle 
lightly with white sugar, and heavily with lumps 
of butter (it is the butter that makes it nice), then 
another layer of potatoes, and so on, until you 
have the sugar and butter for a top layer, then 
bake 30 or 40 minutes. 

EGG PLANT. 

To cook egg plant, slice the plant }( of an inch 
thick, sprinkle with salt, place layer upon layer 
and let it stand for 1 5 minutes, dip in a batter and 
fry in butter and lard. Another good way is to 
dip in eggs, roll in crackers and fry in the same 
way. 

ASPARAGUS. 

Scrape. Put in water and salt, and at first boil 
drop in the asparagus, boil till tender. Sauce: 



2/6 DOMESTIC GUIDE. 



The yolk of i egg mixed with a tea-spoonful of 
water, a piece of butter added, and when hot, stir 
in 2 table-spoonfuls of milk, pour over the drained 
asparagus. 

CORN OYSTERS. 

Six ears of sweet corn (those which are not too 
dry). 

With a sharp knife split each row of the corn in 
the center of the kernel lengthwise, and scrape out 
all the pulp. Add : 

Eggs I well beaten. 

A little salt. 

Sweet milk i table-spoonful. 

Flour enough to make a pretty stiff batter. 

Drop in hot lard and fry a delicate brown. If 
the corn is quite young omit the milk. 

BAKED BEANS. 

Take as many beans as you think you want, 
wash, boil till tender, and add salt, pepper and 
molasses to taste. If you like them greasy put in 
" right smart" of pork. A small piece will an- 
swer. Bake in covered dish of any sort. 

BOSTON BAKED BEANS. 
Wash them, parboil half an hour, and then bake 
all day or night. As to the seasoning, it is much 
a matter of taste. Some like them with a good 
deal of fat, and in a pot that would hold a quart of 
beans would put haff a pound of pork (salt), 
cutting through the rind as if to slice, and then 
laying it at the top, so that the rind may become 



COOKING DIVISION. -""^ 



V 



nicely brown. Then add a table-spoonful of mo- 
lasses. We do not believe much in pork, so only- 
put in a very small slice of it, adding a little salt 
and omitting the sweetening. 

NO. 2. 

Take a pint of beans and let them soak over 
night in a quart of cold water. In the morning 
pour the water off, and let them stand about an 
hour in fresh water on top of the stove, and then 
remove to a regular ** Boston bean-pot," not a 
common yellow dish, as half of the Western peo- 
ple do, and lay half a pound of salt pork (not too 
fat) across the top of them, and 2 table-spoonfuls 
of New Orleans molasses, and cover all with water 
and put in the oven, and let them bake until the 
middle of the afternoon, during the day adding 
water as it cooks away, and for Sunday morning's 
breakfast set the bean-pot in the oven again, with 
your beans undisturbed from the night before, and 
add a cup of hot water, and let them remain about 
half an hour, and you will find them delicious. 
Serve with a loaf of brown bread, and you can im- 
agine yourself eating a Boston breakfast. 

Make a sweet sauce from ripe tomatoes, which, 
eaten upon the beans, gives them a great relish. 
Those who have never tried it for meats or beans 
should at once make a large jar full for winter use. 
It is made by stewing your tomatoes and passing 
them through a colander, adding half a pound of 
brown sugar to the quart of tomatoes. 



I/S DOMESTIC GUIDE. 



NO. 4. 

For a family of 4 or 5 take i quart of beans, the 
smaller the better, and soak them 10 or 12 hours. 
Then put in I pound of salt pork, not too lean, 
and put them in a deep jar or crock, and sink the 
pork in the beans all but the rind, which must be 
scored or gashed about half an inch apart. Cover 
the whole with the water the beans were soaked 
in. If not enough add more cold water, a little 
salt and pepper, and bake 10 or 12 hours. It is a 
good way to put them in the oven at 6 p. m., and 
cook them all night with a slow fire. Some put in 
a table-spoonful of molasses. This will make 2 
good meals, and the more they are warmed over 
the better they are. 

FRIED TOMATOES. 
Take large green tomatoes and cut them off at 
both ends, and then cut i up in 3 slices. Have 
some butter in the frying-pan, and let it get hot. 
Then roll the tomatoes in flour and lay them in the 
pan, salt and pepper, and sprinkle a little sugar on 
while frying. Cook till they are done nice and 
brown, and you will have a most delicious dish for 
breakfast. 

TO COOK DRY PEAS. 

Choose the green wrinkled peas, soak a pint of 
them over night, set them on the stove early in 
the morning with water enough to cover them 
well, simmer very gently, adding cold water as 
they evaporate. Do not let them boil and they 



COOKING DIVISION. 2/9 

will come to the table whole and sound. Do not 

salt until they are done and they will be as tender 

as June peas; a little butter is all the dressing they 

will need. 

HOMINY FRITTERS. 

Cold boiled hominy 2 tea-cupfuls. 

Stir in sweet milk i tea-cupful. 

Salt a little. 

Sifted flour 4 table-spoonfuls. 

Fggs I. 

Beat the white separately and add last. Have 
over the fire a pan of hot lard, drop the batter in 
by spoonfuls, and fry a nice brown. This is es- 
pecially designed for a breakfast side dish. Rice is 
good used in the place of hominy. 

BOILED HOMINY. 

Boiled. Soak i cup of fine hominy in 3 cups of 
water; cover tightly, and steam I hour, then add I 
tea-cup of sweet milk and boil 1 5 minutes after 
stirring the milk in. 

HULLED CORN. 

Take corn 3 quarts. 

Unleached wood ashes 3 quarts. 

Or : Potash ]^ pound. 

To ashes or potash add 6 quarts of water, which 
boil and skim. Strain lye into a kettle, put in the 
corn and boil until the skin breaks from the kernel 
easily, stirring frequently; skim out the corn, 
rinse it several times, rubbing thoroughly the last 
time, leave it to soak in clear water 10 minutes, 



280 DOMESTIC GUIDE. 



when rub off black chits, rinse again, put back into 
kettle, cover with water and boil slowly till soft ; 
keep hot water to add until tender. Salt. Eat 
with cream and sugar. 

**DOMIN NOPINEE." 

Take ^ a pint of yellow corn, roast it like 
coffee over a slow fire ; clean out the coffee-mill, 
grind 'i coarse, I fine. Eat with milk and a 
little salt, after it has stood 5 or 10 minutes to 
swell. 

SUCCOTASH. 

Take lima beans i quart. 

Pork j4 pound. 

Sweet corn (green) i ^ dozen ears. 

Boil the pork i ^4 hours in 3 quarts of water, 
putting in the beans when the pork has boiled y^ 
an hour. Cut the corn off, putting it into i dish 
and into another scrape the milk from the cobs, 
when the beans are nearly done, put in the corn, 
and boil 15 minutes, then add the milk from the 
cobs and boil all 10 minutes longer. It should be 
a little thicker than gruel. Stir all the time after 
adding the milk or it will burn. If not sweet 
enough, add sugar. 

MASHED TURNIPS. 

Pare and lay in cold water, slightly salted, 10 
minutes, cook with boiling water, and cook until 
very tender. Drain and wash in a colander, sea- 
son with butter, pepper and salt, and serve hot. 



COOKING DIVISION. 28 I 

SCALLOPED TOMATOES. 
Peel, slice and pack in a pudding dish in alter- 
nate layers, with a thick layer of bread crumbs 
mixed with butter, salt, pepper and a little white 
sugar. When the dish is nearly full put tomatoes 
uppermost, and lay a piece of butter on each slice, 
dust with pepper, salt and sugar, cover lightly with 
crumbs, and bake covered half an hour, and then 
remove the lid and bake brown. 

BOILED CABBAGE. 

Strip off the outside leaves, cut in quarters, and 
lay for an hour in cold water. Cover with boiling 
water and cook 1 5 minutes, and then turn off the 
water and cover with fre^h boiling water. Cook 
until tender — perhaps an hour — and drain well. 
Chop, and stir in a table-spoonful of butter, pep- 
per and salt. Serve hot. Some prefer to boil a 
piece of pork with the cabbage. It will give a de- 
licious flavor. 

GREEN PEAS. 

Shell and lay in cold water for an hour. Put in- 
to salt boiling water and cook half an hour. Drain 
well and season with butter and pepper. 

BAKED ONIONS. 
Wash, but do not peel the onions. Boil i hour 
in boiling water, slightly salt, changing the water 
twice in the time. When tender drain on a cloth, 
and roll each in buttered tissue paper. Twist at 
the top and bake an hour in a slow oven. Peel 
and brown them. Serve with melted butter. 



252 DOMESTIC GUIDE. 



BAKED CABBAGE. 

Cook as for boiled cabbage, after which drain 
and set aside until cold. Chop fine and add: 

Eggs 2 beaten. 

Butter I table-spoonfuL 

Pepper and salt. 

Rich cream 3 table-spoonfuls. 

Stir well and bake in a buttered dish until brown. 
Eat while hot. 

BROWNED POTATOES. 
Boil, and ^ of an hour before a roast of beef is 
taken from the oven put them in the dripping-pan, 
after skimming off the fat from the gravy. Baste 
them frequently, and when quite brown drain on a 
sieve. 

ESCALLOPED ONIONS. 

Boil till tender 6 large onions. Afterwards sep- 
arate them with a large spoon, and then place a 
layer of onions and a layer of grated bread crumbs 
alternately in a pudding dish. Season with pep- 
per and salt to taste, and moisten with milk. Put 
in the oven to brown. 

CRACKED WHEAT. 

Stir 5 large heaping table-spoonfuls of the 
crushed white wheat sold by grocers into a quart 
of boiling water, and set the tin pail holding it into 
a pan of boiling water to boil 20 minutes. This 
prevents it burning, and is a cheap and easy sub- 
stitute for a farina kettle. Salt well, and when the 
kernels swell and burst like pepper-corn it is done. 



COOKING DIVISION. 283 

Serve it plain to eat with meat and gravy like rice, 
or add half a tea-spoonful of cinnamon, a pinch of 
ground cloves, a handful of raisins or currants, and 
half a cup of sugar when boiling, and you have a 
savory breakfast dish. It may be served plain in 
saucers, with a dust of cinnamon on the top, and 
sugar and butter or cream, as German pan-cakes 
are eaten. 



EGGS. 



BOILING EGGS. 

Put the eggs in some vessel that can be closely 
covered, and when the tea-kettle boils pour in wa- 
ter enough to cover them. Close the vessel and 
put it on the back part of the stove, and let it re- 
main 10 minutes. If you wish to be very exact, 
use a thermometer, and keep the water for lo min- 
utes at the temperature it was when poured 
in. This process is far superior to the old, 
of letting the eggs boil 3 or 4 minutes, as then the 
white is cooked hard and the yolk not at all. This 
way bobh are cooked alike. 

POACHED EGGS. 
Place a frying of salted boiling water on the fire 
filled with as many small muffin-rings as it will 
hold, boil them 3 minutes, remove the rings and 
take up the eggs singly in a strainer. Serve on 
half slices of nicely browned and buttered toast, 



284 DOMESTIC GUIDE. 



put a small piece of butter on each egg, pepper 

slightly and garnish with spiigs of parsley. Serve 

hot. 

OMELET. 

Take 6 eggs and beat separately, allow one 
table-spoonful of milk to each egg, stir in flour to 
make a batter, take a cupful of milk, put on the 
stove and stir in the batter until it is like starch, 
add a piece of butter the size of a walnut and a 
pinch of salt ; take this from the stove, pour into 
the dish in which you would serve, then stir in the 
yolks of the eggs which have been beaten, beat 
the whites until you can turn the platter bottom 
side up, then adding them, mixing thoroughly. 
Put in a quick oven and bake ten minutes. It 
should be eaten immediately. 

FRENCH EGGS. 

Boil hard, remove the shell and roll in cracker 
crumbs, and fry in butter until brown. Make a 
gravy of butter, crumbs and cream and pour over 
them. 

PICKLED EGGS. 

Select nice fresh ones, boil them hard and lift 
them directly from the hot water into cold. When 
cool, remove the shell, stick cloves in them and 
drop in cold vinegar. 

NO. 2. 

Put the eggs on the stove in cold water, let stand 
and boil for i hour; the heart is then mealy. Re- 
move the shells, stick 4 or 5 cloves in each egg 



COOKING DIVISION. 285 

and pour hot vinegar over them ; (add other 
spices if you Uke); let stand a few days. They 
are very nice. 

TO KEEP EGGS. 

Pour I gallon of boiling water on i quart of 
quick hme; when cold, add I ounce of cream of 
tartar. The eggs must be covered with the pickle. 

FRENCH TOAST. 

For dessert : ^ of a pint of milk, i egg well 
beaten, and a little salt. Take 6 slices of bread, 
dip into the custard (uncooked) one by one, then 
fry in a little butter until a delicate brown. For 
sauce : Melted sugar with a little cinnamon added. 
This is very nice, and is a good way to use up 
stale bread. Try it. 

COFFEE. 

Take the best green coffee, roast to a dark 
brown, beat the white of i egg (so it won't hang 
together much), and stir it through the coffee 
while hot. Grind when you want to make your 
coffee, a table-spoon heaping full to each person, 
and as many cups of cold water as you think your 
family wil! drink. Put it in a hot place, let it just 
come to a boil, and put it back where it will keep 
hot till your meal is ready. Then put it off the 
stove 2 or 3 minutes before pouring out. If not 
strong enough put in more coffee next time. 

NO. 2. 

Take 2 or more egg shells, crush them with the 



286 DOMESTIC GUIDE. 



requisite amount of ground Java. Add half-cup of 
cold water, beat it well together, pour on boiling 
water, and allow it to boil up once. Always wash 
eggs before breaking them, and save the shells for 
coffee, which will be, when so treated, as clear as 
when the white of an egg is used. 

NO. 3. 

One-half an egg to i cup of ground coffee. Stir 
well in a bowl, so that every ground is covered, 
then place in the coffee pot, and pour on cold wa- 
ter, shaking constantly till the lumps -of egg and 
coffee settles to a smooth mass. Add your boiling 

water. 

NO. 4. 

For each person allow i table-spoonful of coffee. 
Pour on boiling water sufficient for use, and boil 
from 3 to 5 minutes. After pour out half a cup, 
and replace in the pot, allowing it to stand about 
a minute. This settles the coffee nicely, when it 
is ready to serve. 

NO. 5. 

Boil a dessert-spoonful of ground coffee in a pint 
of milk for a quarter of an hour, and then clear it 
with white of egg. Let it boil 10 minutes, and 
then set it beside the fire to fine. Sweeten ac- 
cording to taste. This is a suitable breakfast for 
those ot spare habit and disposed to affections of 

the lungs. 

NO. 6. 

You can make coffee perfectly clear by putting 



COOKING DIVISION. 28/ 

na piece of codfish skin about 5 minutes before it 
is taken from the stove. A piece an inch square 
will be sufficient for a good sized family. The 
outside should be scraped, and then rinse and drop 
in. 

NO. 7. 

In the first place get the green coffee, roast it, 
take the quantity required, put in a coffee pot, 
and pour boiling water on it. Have a pot of boil- 
ing water. Set in this the coffee pot, with a small 
piece of wood to rest the coffee pot on. Let it boil 
half an hour, or, for that matter, it may boil all 
day, for your coffee would be better for it. Your 
coffee will be as clear as crystal. You will need 
no egg. This way steeps it. Be careful to use 
boiling water 



BREAD. 

PUFFET. 

One quart of flour, in which rub 2 tea-spoonfuls 
of cream of tartar, butter a piece the size of an egg, 
2 tea-spoonfuls of powdered sugar, 2 eggs, beaten. 
Mix very smooth and add i pint of milk and i 
tea-spoonful of soda dissolved in a little boiling 
water. Bake immediately. 

MUFFINS. 

One quart flour, 3 tea-spoonfuls baking powder, 
or 2 heaping tea-spoonfuls of cream of tartar and 



288 DOMESTIC GUIDE. 

I rounding tea-spoonful of soda, both stirred in the 
flour, J^ cup of butter or lard, or half and half; 
put on the stove to melt, without getting hot 
Beat 2 eggs in a bowl, add a little less than a pint 
of milk ; stir into the flour a little salt, add the 
butter last. Have irons quite hot and fill even full, 
then bake. 

NO. 2. 

One quart rich milk or J^ cream and yi, milk, 
I quart of flour, 6 eggs, I table-spoonful of butter 
and I of lard, softened together. Beat the whites 
and yolks separately, very light, then add flour 
and shortening, and a scant tea-spoonful of salt, 
stir in the flour the last thing, lightly as possible 
and have the butter free from lumps. Heat your 
muffin rings, butter well and half fill them. Bake 
at once in a hot oven. Send them to the table the 
moment they are done. 

NO. 3. 

One pint sweet milk, i cup flour, 3 eggs, 2 table- 
spoonfuls melted butter, i tea-spoonful of soda, 2 
tea-spoonfuls cream of tartar. Mix all. Add 
more flour if necessary, to make as stiff as for 
buck-wheat cakes. 

NO. 4. 

One cup of milk, 2 eggs, ^ cup of lard, salt, i 
tea-spoonful baking powder. Make a batter, not 
too stiff, and bake in gem-tins ; 1 5 or 20 minutes 

will do. 



COOKING DIVISION. 289 

QUICK MUFFINS. 

One cup milk, i cup flour, i egg well beaten, 
salt. Have your gem-tins very hot ; fill half full 
and bake quickly. These are delicious with good 
butter and maple syrup. 

CORN-MEAL MUFFINS. 

One and one-half cups of corn-meal, the same of 
flour, 2 tea-spoonfuls of baking powder, ^ cup of 
sugar, j4 tea-spoonful of salt, i table-spoonful of 
melted butter, 2 eggs, milk enough to make a stiff 
batter. 

DROP BISCUIT. 

One quart of flour, i table-spoonful of butter, 
and I of lard, a tea-spoonful of salt, i tea-spoonful 
of cream of tartar, i tea-spoonful of soda. Sift 
the cream of tartar with the flour dry. Rub the 
butter and lard very thoroughly m ; dissolve the 
soda in a pint of milk, and mix all thoroughly. 
Roll out, adding as little flour as possible. Cut 
with a biscuit cutter and bake 20 minutes in a 
quick oven. 

YEAST BISCUITS. 

Two quarts of flour, i t'^ble-spoonful of butter, 
3 table-spoonfuls of sugar, one-half cup of yeast 
and a little salt. Mix thoroughly with a pint of 
scalded milk when it is nearly cold. This will 
seem hard, but when raised will mould easily. 
Mix at night and mould in the morning. Cut out 
and let them stand until raised again. Then bake. 



290 DOMESTIC GUJDE. 



BAKING POWDER BISCUIT. 

One important point is having a hot oven, and 
another is to have the flour sifted, and roll the 
dough as soft as you can handle. Then more 
baking powder is needed. For each tea-cup of 
flour take a tea-spoonful of powder. One table- 
spoonful of butter is sufficient for i quart of flour. 
After rubbing the butter and powder into the 
amount of flour needed, turn in cold water (milk 
will do), stirring all the time till the right consist- 
ency is reached. Salt, and then roll lightly, and 
bake at once. I warrant these will prove flaky, 
feathery, delicious and more nutritious than bis- 
cuit raised with yeast. 

QUICK BISCUITS. 
Mix I quart of sweet milk with half a cup of 
melted butter. Stir in a pinch of salt, 2 tea- 
spoonfuls of baking powder, and flour enough for 
a stiff batter. Have the oven at a brisk heat, and 
drop the batter, a spoonful in a place, in buttered 
pans. They will bake in 1 5 minutes. 

GRAHAM BISCUITS. 
Take i quart of water or milk, butter the size of 
I Ggg^ 3 table-spoonfuls of sugar, 2 table-spoonfuls 
of bakers' yeast, and a pinch of salt. Take enough 
white flour to use up the water, making it the 
consistency of batter cakes. Add the rest of the 
ingredients and as much Graham flour as can be 
stirred in with a spoon. Set it away till morning. 
In the morning grease pans and flour hands. Take 



COOKING DIVISION. 29 1 

a lump of dough the size of an egg, roll lightly be- 
tween the palms, let them rise 20 minutes, and 
bake in a tolerably hot oven. 

RUSKS. 
Take enough of light dough and work in a tea- 
cupful of sugar and nearly as much shortening. 
Mould out some as for light biscuits, or take a tea- 
cupful of yeast, half a cup of lard or butter, a lit- 
tle soda, knead together, and when it rises mould 
out, and raise again before baking. 
SPANISH BUNS. 

One pint flour, i pint sugar, i cup sweet milk, i 
cup butter, 4 eggs, beat separate ; i table-spoon- 
ful of cinnamon, i tea-spoonful cloves, i tea-spoon- 
ful soda, 2 tea-spoonfuls cream tartar or 3 spoon- 
fuls baking powder. Bake in tins an inch thick, 
and when taken from the oven sprinkle with white 
sugar while hot. 

ROLLS. 

Two quarts sifted flour, a little more than a 
pint of milk, i table-spoonful of lard, a little salt, a 
table-spoonful of white sugar,and one-half a cup of 
yeast. Scald the milk and let it stand to cool, put 
the sugar into the milk and rub the lard into the 
flour; make a hole in the center of the flour, pour 
in the milk and yeast, add the salt, sprinkle a little 
flour over the whole, set to rise, and when very 
light mix in the rest of the flour; let it rise again; 
about an hour before tea roll out very lightly, 
cut with the cover of a large baking powder box, 



292 DOMESTIC GUIDE. 

fold even (like a turnover), let rise till very light, 
and bake in a quick oven 20 minutes. 

PARKER HOUSE ROLLS. 
One pint scalded milk ; let it cool and add 2 
table-spoonfuls of sugar, 2 of lard, 2 of yeast and 
a little salt. In winter mix in batter over night, 
in the morning knead, set to rise again, and at 
noon roll out very thin ; cut in large rounds, put 
on a piece of butter, and lay the dough over it, 
let it rise again and bake for tea. In summer 
mix early in the morning instead of at night. 

FRENCH ROLLS. 

Into I pound of flour rub 2 ounces of butter and 
the whites of 3 eggs, well beaten, add a table- 
spoonful of good yeast, a little salt and milk 
enough to make a stiff dough, cover and set in a 
warm place till light, which will be an hour or 
more, according to the strength of the yeast Cut 
into rolls, dip the edges into melted butter to keep 
them from sticking together and bake in a quick 
oven. 

CINNAMON ROLLS. 

Take a piece of pie crust, roll it out, and cut 
it in narrow strips ; sprinkle cinnamon over it, roll 
it up tight, and put it in a clean tin pan, which has 
been well oiled with butter, brown nicely and bake,, 
then serve on the table. 

BREAKFAST ROLLS. 
Flour 2 quarts, sugar i table-spoonful, butter I 



COOKING DIVISION. 293 

table-spoonful, yeast one-half cup, scalded milk i 
pint, or water if milk is scarce, and a little salt. 
Set to rise until light, then knead until hard and 
set to rise again. When wanted, make in folds 
and bake in a slow oven. 

BROWN BREAD. 

Three handfuls of corn meal, 2 of flour of gra- 
ham, one-half cup of sour milk, one-half cup of 
molasses, one-half tea-spoonful soda. Steam 2 
hours. To be eaten warm, but is good cold. 

NO. 2. 

Three cups of sweet milk, 2 cups corn meal, i 
cup sour milk, 2 cups rye meal, one-half cup of 
good molasses, i tea-spoonful of soda or saleratus. 
Boil 3 hours hard in a pail or tin pudding dish. 

NO. 3. 

Three cups of sweet milk, 2 cups corn meal, 2 
cups of flour, one-half cup of molasses, i egg, i 
tea-spoonful of salt, and I measure of Horsford's 
baking powder ; steam 3 hours. Bake one-half an 
hour. Let it stand one-half an hour before eating. 

OATMEAL GEMS. 

Take i cup of oatmeal and soak it up over 
night in i cup of water. In the morning add i 
cup of sour milk, i tea-spoonful of saleratus, i cup 
of flour and a little salt. They are baked in irons 
as other gems and muffins are. If on first trial you 
find them soft and sticky add a little more flour, 
as some flour thickens more than other. 



294 DOMESTIC GUIDE. 

GRAHAM BREAKFAST ROLLS. 

Two pounds potatoes, boiled and pressed 
through a colander, i pint of water, one-half a cup 
of sugar, one-half a tea-spoonful of salt, one-half a 
cup of yeast. Mix into a stiff dough and let rise 
over night. In the morning mould into small 
cakes, and when light, bake in a moderate oven. 
BOSTON BROWN BREAD. 

One quart of rye meal (not flour), 2 quarts corn 
meal, two-thirds of a cup of molasses, into which 
beat a teaspoonful of soda, add a tea-spoonful of 
salt, and mix quite soft with boiling water, and 
bake. 

NO. 2. 

Two cups of Indian meal, 3 of graham flour, i 
table-spoonful of soda, one-half cup of Orleans mo- 
lasses, a little salt, sour milk enough to make a 
stiff batter. Steam three and one-half hours m a 
pudding bucket, then put it in an oven to brown. 

CORN CAKE. 

Two cups of sour milk, 2 table-spoonfuls of 
molasses or brown sugar, i egg, i tea-spoonful of 
saleratus, salt, one-half tea-spoonful of ginger, one 
and one-half cups corn meal, and one and one-half 
cups of sifted flour. Bak^in a quick oven. 

IVit/i fruit. — Pour i quart boiling water on i 
quart corn meal, and stir quickly, salt to taste. 
Wet the hands and form the dough into small 
round cakes one-half an inch thick. Bake in a hot 
oven. The addition of a few raspberries, or any 



COOKING DIVISION. 295 

acid fruit, is a decided improvement Sweet apples 
chopped fine are also an improvement. 

RYE TEA CAKE. 

One pint sweet milk, 2 eggs well beaten, i table- 
spoonful of brown sugar, one-half tea-spoonful 
salt, stir into this rye flour enough to make as stiff 
as common griddle cake batter. Bake in gem pans 
one-half an hour. Serve hot. 

GRAHAM PUFFS. 

One egg, i pint sweet milk, i pint graham flour, 
and a pinch of salt. Beat the egg thoroughly, add 
the milk,' then the flour gradually, beat the whole 
mixture briskly with an egg beater ; pour into cast- 
iron gem pans, well greased and piping hot. Bake 
in a very hot oven. This mixture is just sufficient 
for 12 gems. 

OATMEAL CAKES. 

One cup rather fine oatmeal, 3 cups water, 
stirred together, and allow to swell. Butter a pie 
tin and turn the batter in, and bake half an hour, 
or until a rich brown. Salt, of course. 

GRAHAM GEMS. 
Take 3 tea-cups of soft water or boiled well 
water and 4j4 cups of best graham flour. Beat 
together 10 minutes. Have gem pans sissing hot. 
Put in each pan a tiny piece of butter, and fill 
even full with batter. Have the oven very hot 
when you put them in, and then allow the heat to 
gradually decrease. This makes the pans twice 



296 DOMESTIC GUIDE. 



full. Bake 20 minutes. We have to vary the 
flour a little at every fresh bag full, or it does not 
swell alike. 

GRAHAM CAKES. 
Two cups of sweet milk, i cup sweet cream, the 
white of I egg beaten to froth, half a spoonful of 
salt, dessert-spoonful of baking powder, and stir in 
sifted graham flour until quite stiff. Bake in muf- 
fin rings or gem tins until well browned on top. 
GRAHAM OR RYE GEMS. 
One egg, i pint sour milk, with a few spoonfuls 
of cream added, i tea-spoonful soda, a little salt, 
and enough graham or rye meal to make a stiff 
batter. Bake in gem pans in a quick oven. 
GRAHAM COOKIES. 
Two cups sugar, i cup sour cream, half tea- 
spoonful soda. These require less heat and more 
time in baking than when white flour is used. 
GRAHAM CRACKERS. 

Seven cups of graham, i cup thick sweet cream 
(or butter), i pint sweet milk, 2 tea-spoonfuls bak- 
ing powder. Rub the baking powder into the 
flour and add the cream with a little salt, and then 
the milk. Mix well and roll as thin as soda 
crackers. Cut in any shape and bake quickly, 
and then leave about the stove a few hours to dry 
thoroughly. 

RICH WAFFLES. 

Make a thin paste with 8 ounces of flour, 6 



COOKING DIVISION. 29/ 

ounces pulverized sugar, 2 eggs, a few drops of es- 
sence to flavor, half a cup of brandy or rum and 
milk. Warm and butter both sides of the moulds, 
put some of the paste into it, and close it gently 
and set it on the fire. Turn it over to heat both 
sides equally. Dust them with sugar when done, 
and serve either warm or cold. It takes hardly a 
minute with each with a good fire. 

GRAHAM AND RYE MUSH. 

Stir graham or rye meal into boiling water with 
a little salt till quite thick, and cook a few minutes. 
This is very nice with either poached eggs or but- 
ter and sugar. 

OATMEAL MUSH. 

Soak the oatmeal over night in enough water to 
wet it, and in the morning stir into boiling water. 
Cook a few minutes. 

WHOLE WHEAT. 

Either boil it slowly until quite soft, or bake 6 
or 8 hours the same as beans, omitting the pork, 
or as a pudding, with sufficient milk to allow it 
to swell, or about 2 quarts of milk to a pint of 
wheat. Sweeten to taste, and a few drops of 
vanilla or lemon flavoring if desired. 

CORN BREAD. 

Two cups sour milk, i cup flour, half cup sugar, 
3 tea-spoons baking powder, a little salt. Moisten 
with sweet milk until like cup-cake. Bake in a 
quick oven or it will not be nice. 



298 DOMESTIC GUIDE. 

BREAD FOR DYSPEPTICS. 
For I loaf i pint of attrition flour, i pint wheat 
flour. Prepare with Horsford's Bread Prepara- 
tion, according to directions that come with it, 
adding salt and mixing soft with sweet milk with 
the hands, and bake quickly. To be used when a 

day old. 

RYE BREAD. 

First scald 2 cups of corn meal with boiling 
water to a thick batter. When this is cool, add 
one-half of a bowl of light sponge, taken from 
bread sponge, prepared from potatoes, that has 
raised over night, one-half a tea-cup of sugar, 3 
tea-spoonfuls of soda, i of salt. This stir as stiff 
with rye flour as can be stirred with a spoon. Let 
this rise very light and then add as much rye 
again as can be worked in with the hands without 
kneading. Drop in a buttered pan and bake one 
and a half hours. 

GRAHAM BREAD. 

One pint yeast, same as used for white bread ; 
stir in a pint of warm water, and a little salt, then 
add graham flour until you have a thick batter. 
Bake 15 minutes longer than the same sized loaf of 
white bread. It will not rise as much as other bread. 

OATMEAL GRUEL. 

Take 2 ounces oatmeal and one and one-half 
pints of water. Rub the meal in a basin with the 
back of a spoon in a small quantity of water, pour- 
ing off the fluid after the coarser particles are 



COOKING DIVISION. 299 

settled, but while the milkiness continues, repeat 
the operation until the milkiness disappears. 
Next put the washings into a pan, stir it until 
they boil and a soft, thick mucilage is formed. 
Sweeten to taste. 

MILK SPONGE BREAD. 

Put a pint of boiling water in a pitcher with a 

tea-spoonful of sugar, one-fourth tea-spoonful of 

salt, and the same of soda ; let it stand till you can 

bear your finger in it, then add flour to make a 

thick batter. Beat it hard for two minutes. Now 

place the pitcher in a kettle of hot water, not hot 

enough to scald the mixture. Keep the water at 

the same temperature until the emptings are light- 

If set early in the morning they will be ready, if 

watched carefully, at ii o'clock to make a sponge, 

the same as for other bread, with a quart of very 

warm milk. Let this sponge get very light, then 

make into loaves and let it get light again, taking 

care that they do not get too light this time before 

putting in the oven, or the bread will be dry and 

tasteless. 

YEAST BREAD. 

At about 4 o'clock in the afternoon take 3 quarts 
of flour and i ^^ quarts lukewarm water and a little 
salt. Place a cake of strictly fresh yeast in a 
small dish of the water. Stir your flour and water 
into a thick batter; mixing the yeast as soon as it 
is soft, leaving dry flour around the edge to keep 
it warm. Then cover and set away in a warm 



300 DOMESTIC GUIDE. 



place in the summer or by the stove in the winter, 
until it begins to rise nicely, say 9 or 10 o'clock in 
the evening. Then mix thick and knead about 
half as much as to bake. Then cover and set 
away again until morning. By 6 o'clock you will 
find your dish more than full, unless it is large. 
Then knead well and put in baking tins, and set 
by the stove to rise. When light enough put it in 
the oven and keep it evenly heated until done. 
This will make 3 good loaves. 

SALT RISING BREAD. 

Take newly ground middlings, put 6 heaping 
tea-spoonfuls into a coffee cup, add a tea-spoon of 
sugar, I salt-spoon of salt, half a salt-spoon of 
soda. Mix thoroughly and pour boiling water in 
the mixture, stirring it well together until it will 
nearly fill the cup. Remove the spoon, cover the 
•cup of dough, and set it where it will keep warm 
but not scald. Set it Friday morning and it will 
be light tor Saturday's baking. If in a hurry set 
in a dish of warm water. Now put in a bread pan 
flour enough for bread. Add salt, and take I 
quart boiling water for 3 loaves, and turn into the 
middle of your flour, stirring in slowly. Put 
enough cold water or m^ilk to cool sufficiently to 
bear your fingers in it, and then add middlings. 
Stir in well, cover with some of the flour, and set 
in a warm place. When light enough mix soft in- 
to loaves, grease bread pans, also top of the 
loaves, which makes a tender upper crust. Cut 



COOKING DIVISION. 3OI 

gashes quite deep across the loaf, and it will rise 
evenly. Set near the stove, and when light enough 
bake ^ of an hour. 

NO. 2. 

Take half tea-spoonful salt, i table-spoonful 
sugar, I pint lukewarm water, and flour enough 
to make a good batter. • Cover closely and set the 
receptacle in a jar of warm water, and cover that 
also. Let it remain until it rises, and then use as 
any other rising. Flour mixed up with milk will 
make whiter bread than when mixed with water. 

NO. 3. 

In early morning take a tea-cupful of new milk, 
and pour boiling water in until it is blood warm, 
]^ tea-spoon salt, same of sugar, i table-spoonful 
Graham flour or corn meal, 2 table-spoonfuls fine 
flour, or until it is as thick as pancake batter. Mix 
it all in a quart cup and set it to rise. Keep it of 
an equal heat. If water gathers on the top dust in 
a little flour and stir. It will rise by noon. Mix 
as other bread. Mould and put in pans at once, 
and let stand until light, when it is ready for the 
oven. If you have no milk water will do for the 
rising. 



302 DOMESTIC GUIDE. 



CAKES. 
DOUGHNUTS. 
Six cups of flour, i ^ cups sugar, 3 tea-spoon- 
fuls baking powder, i tea-spoonful salt, butter the 
size of half an egg. Mix thoroughly and then add 
4 eggs well beaten, and moisten with sweet milk 
until a soft dough. Flavor with nutmeg or cin- 
namon. 

NO. 2. 

Break 2 eggs in a bowl, with i large cup of 
sugar, I cup sour milk, i tea-spoon soda, spices to 
suit the taste. Mix very soft. That is the secret 
of good fried cakes. Have your fat hot, and drop 
in 5 or 6. They will almost turn over themselves, 
they are so light. Keep some going in and some 
coming out all the time. The last ones cool the 
fat, so the first ones do not get so brown, but cook 

through. 

COOKIES. 

. Tv/o cups white sugar, i cup butter, i cup 
sweet milk, 2 spoons baking powder, nutmeg, 
flour enough to roll out. Better if rolled out thin 
and a hot oven to bake in. 

NO. 2. 

Two tea-cups sugar, i of butter, i of sour 
milk, and soda to sweeten it; half a nutmeg. Roll 
thin, cut with a cutter with a ring in the center, 
and bake a pretty brown. 

NO. 3. 
Two cups of sugar, I of butter, 3 eggs, i spoon 



COOKING DIVISION. 3O3 

of soda. Dissolve into 2 table-spoons of water. 
Nutmeg to taste and flour to roll out soft. Cu- 
into cakes and bake in a moderately hot oven. 

NO. 4. 

Whites of 2 eggs, i cup milk, i cup sugar, has 
cup butter, 2 tea-spoonfuls of baking powder, 
flavor with vanilla, rose or nutmeg, and flour 
enough for thick batter. Beat thoroughly, drop in 
buttered pans, dust a little granulated sugar on 
top, and bake with dispatch. 

GINGER COOKIES. 
One cup New Orleans molasses, half cup sugar, 
half cup butter, half cup water, i egg, i tea-spoon- 
ful soda, stirred into the molasses, and i heaping 
tea-spoon of ginger. Mix till smooth, roll thin, 
and bake quick. 

COOKIES TO KEEP. 
One cup butter, 2 cups sugar, 4 eggs, 4 cups 
flour, 3 table-spoons milk, 3 tea-spoons baking 
powder. Rub the flour and butter thoroughly to- 
gether, cream the butter and sugar, beat the eggs 
separately. Add to the above a little nutmeg and 
cinnamon, or any seasoning preferred. Sift in the 
flour and baking powder, and add enough flour to 
mold and roll out. These cookies will keep fresh 
2 weeks, and, if the milk is left out, a month. 

PLAIN COOKIES. 

One cup butter and 4 of flour. Rub well to- 
gether and add i tea-spoon of soda. Beat togeth- 



304 DOMESTIC GUIDE. 



er half cup sugar and 2 eggs. Mix all together, 
roll thin and bake. 

NO. 2. 
One Gggf I cup sugar, half cup butter, half cup 
sweet milk, half tea-spoonful soda, i tea-spoonful 
cream tartar, flour enough to mix soft. Bake 
quick. 

GINGER-SNAPS. 

One coffee-cup New Orleans molasses, I cup 
butter, I cup sugar. Place them on the stove and 
let it come to a boil. Then take off immediately, 
and add a tea-spoonful of soda and a table-spoon- 
ful of ginger. Roll thin and bake quickly. 

NO. 2. 

One cup molasses, i cup brown sugar, i cup 
melted lard, 2 table-spoonfuls ginger, 2 spoons 
alum, dissolved in hot water ; i tea-spoon salt, 5 
tea-spoons soda. Mix with flour into a stiff paste 
and bake in a moderately hot oven. 

NO. 3. 

Two cups of molasses, i of butter, i tea-spoon- 
ful of ginger, half tea-spoonful soda. Put all into 
a pan and set on the stove until it boils up. Then 
take off and put in the soda. Roll thin and bake 
quickly. 

NO. 4. 
One cup molasses, i cup brown sugar, half cup 
lard and butter melted together, 3 table-spoonfuls 
ginger. Let it come to a boil, and when cool add 



COOKING DIVISION. 305 

I tea-spoonful soda, and flour enough to make a 
soft dough. Roll thin and bake quickly. 
GINGER-BREAD. 

Two tea-cups of molasses, 2 cups boiling water, 
three-fourths cup melted butter, i table-spoonful 
ginger, 2 tea-spoonfuls of soda, add flour enough 
to make a smooth batter. Bake well. 

NO. 2. 

Butter or lard one and one-half cups, i cup of 
boiling water poured over it, 2 cups molasses, 2 
tea-spoonfuls of soda, 2 tea-spoonfuls of ginger, 
flour to make about like cake batter. Spread mo- 
lasses over the top while it is hot after it is baked. 
This is not rich but is very good if eaten fresh. It 
is not so good when old. 

BREAKFAST COFFEE CAKES. 
Three cups bread sponge, one-half cup butter, a 
little sugar, i egg. Roll as thin as baking powder 
biscuit, cut out with a tumbler or cake cutter, 
sprinkle over with a little sugar, cinnamon and 
little bits of butter. 

SCOTCH SHORT CAKE. 
Take one-half a pound of slightly salted butter, 
and I pound of flour, then mix flour and butter 
with hands, then add 4 ounces of loaf sugar and 
work all into a smooth ball, then roll out until it is 
an inch thick ; pick over with a fork and pinch 
round the edge?, and bake for half an hour in an 
oven with a moderate fire in a round or square pan, 
according to taste. 



306 DOMESTIC GUIDE. 

COFFEE CAKES. 

Three e^gs well beaten, 2 cups brown sugar, i 
cup butter, i cup milk, i tea-spoonful of soda, 2 
tea -spoonfuls of cream of tartar. Work this to a 
stiff dough and roll out to about one-half an inch 
in thickness. Sift ground cinnamon over evenly, 
then roll up like roll jelly cake. Cut slices about 
one-half an inch thick from the roll, drop into 
granulated sugar and bake thoroughly with sugared 
side up. 

JUMBLES. 

One and a half cups sugar, one-half cup butter, 
2 eggs, one-half tea-spoonful soda, i of cream of 
tartar (dissolved in sweet milk), flour enough to 
make it like pie crust. Bake in waffle irons. 
Fill the little holes with light and dark jelly alter- 
nately. 

INDIAN MEAL CRULLERS. 

One and one-half tea-cupfuls of boiling milk 

poured over 2 cups of Indian meal. When it 

cools add 2 cupfuls wheat flour, i of butter, one 

and one-half of sugar, 3 eggs and a table-spoonful 

of nutmeg or cinnamon. If not stiff enough, add 

equal portions of wheat and meal. Let it rise till 

very light, roll about one-half an inch thick, cut 

in small diamond shape cakes and boil them in hot 

lard. 

, PUMPKIN LOAF. 

For 2 loaves, take 2 cups butter-milk, 3 cups 
each of wheat, flour and cornmeal, i cup stewed 



COOKING DIVISION. 307 

pumpkin, I cup molasses, one-half cup butter, 2 
eggs, I table-spoonful soda. Steam one and a half 
hours, then bake one-half an hour. 

STRAWBERRY SHORT-CAKE. 

First prepare the berries by picking, after they 
have been well washed. The best way to wash 
them is to hold them under a faucet, and let a gen- 
tle stream of water flow over them into an earthen 
bowl, and then drain and pick them into an earth- 
en bowl. Now take the potato masher and bruise 
them, and cover with a ♦thick layer of white sugar. 
Now set them aside until the cake is made. Take 
a quart of sifted flour, half a cup of sweet butter, I 
egg well beaten, 3 tea-spoontuls of baking powder, 
and milk enough to make a rather stiff dough. 
Knead well and roll with the rolling-pin until about 
an inch thick. Bake till a nice brown, and when 
done remove it to the table. Turn it out of the 
pan. With a light, sharp knife cut it down length- 
wise and crosswise. Now run the knife through 
it and lay it open for a few moments, just to let 
the steam escape (the steam ruins the color of the 
berries), and then set the bottom crust on the 
platter. Cover thickly with the berries an inch 
and a half deep, lay the top crust on the fruit, 
dust thickly with powdered sugar, and if any berry 
juice is left in the bowl pour it round the cake, not 
over it, and you will have a delicious short-cake. 
BREAD CAKE. 

Four cups dough, 2 cups sugar, i cup butter, i 



308 DOMESTIC GUIDE. 

cup cream, 2 eggs, i tea-spoon saleratus. Mix with 
the hands and add a httle flour, and also fruit and 
spices to suit the taste, and let it rise well before 
baking. 

SPONGE CAKE. 

Two eggs thoroughly beaten with i cup of 
sugar, ^ cup boiling water ; sift 2 tea-spoonfuls of 
baking powder through an even tea- cup of sifted 
flour. Season with lemon or vanilla. One more 
egg for layer cake. Use as follows : Save 2 
whites for frostings, using the 2 yolks and another 
egg for the cake part. Bake in jelly cake tins. 
Whip the whites up, and stir in sugar, not enough 
to make hard frosting. If you wish cocoanut cake 
spread the frosting on each layer and sprinkle over 
the cocoanut. On the top layer of the frosting 
spread the cocoanut thick. If you desire chocolate 
cake grate half a tea-cupful and stir in with the 
frosting, and then spread between the layers of 
cake on top. Be careful not to get too much w^a- 
ter, and to bake in a quick oven. 

NO. 2. 

Twelve eggs, the weight of lo eggs in powdered 
sugar, the weight of 6 eggs in sifted flour, the 
grated rind and juice of i lemon. Beat the yolks 
of eggs and sugar together to a light froth. This 
is essential. Add the whites of the eggs well 
beaten, and then the lemon and a pinch of salt. 
Stir in the flour gradually until thoroughly mixed. 
Bake in long, narrow pans 3 inches deep on but- 



COOKING DIVISION. 309 

tered paper, fill the pans two-thirds full, and bake 
in a quick oven. The shape and depth of the 
pans has a great deal to do with the quality of the 
cake. 

NO. 3. 
Take 3 eggs, beat 3 minutes, and then add lyi 
cups sugar and beat 5 minutes. Add i cup of 
flour and i tea-spoonful of cream of tartar, and 
beat 3 minutes. Add one-half tea-spoonful of 
soda, dissolve in half a cup of cold water and an- 
other cup of flour. Beat enough to mix well. 
Flavor and bake in a deep pan in a quick oven. 

CREAM PUFFS. 

One-half a pint cold water, in which rub smooth 
6 ounces flour ; put into a spider with 4 ounces of 
butter and stir it continually over a fire not too 
hot, till it is thoroughly cooked. It will resemble 
a lump of putty and clean off the spider like a pan- 
cake. Cool this lump, and add 4 eggs. Beat well 
and then drop on a buttered tin in neat, compact 
little ''dabs" far enough apart not to touch when 
they rise. Have the oven about as hot as for 
cookies, and in turning them, lift up the tin. If 
yoii stove them before they are set you will have 
pancakes. They should be hollow balls. Bake 
them long enough so they will not fall when 
removed and cool them on brown paper as quickly 
as possible, so they won't sweat. To fill them, 
take one-half a pint milk, 2 beaten eggs, one-fourth 
cup of flour or corn starch, wet smoothly, i cup of 



3IO DOMESTIC GUIDE. 



sugar; lemon or vanilla flavor; cook it in a tin pail 
in a kettle of hot water, and stir it so it will be 
smooth. When both are cold, open the puff with 
a knife, just a little slit on the side, and fill in one 
table-spoonful of custard. 

CORN STARCH CAKE. 

Four eggs, the whites only, i cup of powdered 
sugar, half cup butter, ^ cup corn starch, half a 
cup sweet milk, i cup flour, 2 tea-spoonfuls baking 
powder, lemon or rose water flavoring. Cream 
the butter and sugar thoroughly, either with the 
hand or silver spoon. Mix the corn-starch with 
the milk and add. Then add the eggs beaten stiff, 
next the sifted flour, into which the baking pow- 
der has been stirred. Mix all well, bake nicely 
and call in your friends to help eat it, as this, like 
all corn-starch cake, is not fit to eat after the sec- 
ond day, and is much the best the same day it is 
baked. 

ALMOND DROPS. 

Take 9 ounces flour, 6 ounces sugar, one-half a 
pound of butter, 4 eggs, 2 tea-spoonfuls of baking 
powder. Stir butter and sugar first, rub the pow- 
der into the flour and add the rest. Pour int(3 
square tin pans filling them about one-half an inch 
and strew sugar, cinnamon and sliced almonds 
over it. The almonds must be previously scalded. 
Bake a light brown, and when done cut in squares. 

ANISE DROPS. 

Two cupfuls granulated sugar, 3 eggs, 3 cupfuls 



COOKING DIVISION. 311 

of flour, and i tea-spoonful anise seed. Beat the 

sugar and eggs well for one-half an hour, then add 

the other ingredients; diop on buttered pans and 

bake in a moderate oven. The secret here lies in 

beating rapidly and thoroughly. These will make 

small cakes, and each tea-spoonful must be dropped 

separately. 

LADY FINGERS. 

Four ounces sugar, 4 yolks of eggs. Mix well. 
Three ounces of flour, a little salt. Beat the 4 
whites to a stiff froth, stir the whites into the mix- 
ture a little at a time until all is in. Butter a shal- 
low pan. Squirt through a confectionery syringe, 
or a piece of paper rolled up. Dust with sugar 
and bake in not too hot an oven. 

INDIAN MEAL POUND CAKE. 

Sift I pint of yellow corn meal and half a pint 
wheat flour, into which first put a tea-spoonful of 
baking powder and a small spoonful salt, i grated 
nutmeg, i table-spoonful ground cinnamon, put ^ 
pound granulated sugar and half a pound of butter 
together. Beat 8 eggs very light, and add to the 
butter and sugar alternately with the meal, a little 
at a time, and a half cup of milk, and have a dish 
or pan well buttered. Bake in a moderate oven. 
It takes a long time to bake. 

LINCOLN CAKE. 

Rub I pound sugar and ^ pound butter to- 
gether, and add the yolks of 6 well beaten eggs, 2 
cupfuls sour cream, with i tea-spoonful soda dis- 



312 DOMESTIC GUIDE. 

solved in a little boiling water and stirred into it 
just before adding to the cake I tea-spoonful each 
of nutmeg and cinnamon, and i pound of sifted 
flour, I table-spoonful rose water, half a pound of 
citron cut and dredged with flour, and lastly the 
whites of the eggs, which must be beaten very- 
stiff before being added. Then beat all thorough- 
ly together and bake in square shallow pans. 

WHITE AND YELLOW MOUNTAIN 
CAKE. 

Two cups sugar ^ cup butter, whites of 7 
eggs well beaten, ^ cup sweet milk, 2 cups flour, 
I cup corn-starch, 2 tea-spoons baking powder. 
Bake in jelly-cake tins. 

Frosting : Whites 01 3 eggs and some sugar, 
beaten together, not quite as stiff as for frosting, 
spread over the cakes together. Put cocoanut or 
frosting for the top. 

Yellow mountain : Yolks of 10 eggs, i cup of 
butter, 2 of sugar, i of milk, 3 of flour, i tea-spoon 
soda, 2 of cream of tartar. 

JELLY CAKE. 

One cup milk, half cup chocolate, half cup 
sugar, yolk i egg, tea-spoonful corn-starch. Mix 
well together, and boil until quite thick. When 
cold put between the layers, as for jelly-cake, with 
the addition of a little butter. Water can be used 
instead of milk. Also by taking half of the cake, 
and putting chocolate in to make it a dark brown, 
this will alternate layers of the remaining whites. 



COOKING DIVISION. 313 

Makes a very nice cake. Frosting can be made 
brown by adding chocolate after sugar has been 
mixed with the eggs. 

FRUIT CAKE FROM DOUGH. 

Two cups sugar, i cup butter, i pint dough, 2 
eggs, I tea-spoonful soda, as much fruit as you 
wish, spices to suit the taste, use flour enough to 
make it as stiff as common fruit cake. Set in a 
warm place to rise for i hour. Bake in a moder- 
ate oven. 

MARBLE CAKE. 

Light part. — White sugar one and one-half cups, 
butter one-half cup, sweet milk one-half cup, soda 
one-half tea-spoonful, cream of tartar i tea-spoon- 
ful, whites of 4 eggs, flour two and one-half cups. 
Beat the eggs and sugar together. Mix the cream 
of tartar with the flour and dissolve the soda in the 
milk. 

Dark part. — Brown sugar i cup, molasses one- 
half cup, sour milk one-half cup, soda one-half 
tea-spoonful, flour browned two and one-half cups, 
yolks of 4 eggs, cloves and cinnamon ground, each 
one-half tea-spoonful. Ingredients mixed same as 
the light part ; when both are prepared, put in the 
cake pan alternate layers of each, or put them in 
spots on each other, making what is called leopard 
cake, until all is used ; then bake as usual. 

FRUIT CAKE WITHOUT EGGS. 

One cup of brown sugar, i of sour milk, i of 
raisins, 2 of flour, 4 table-spoonfuls of melted but- 



314 DOMESTIC GUIDE. 

ter, I tea-spoonful each of cinnamon, cloves, nut- 
meg and soda. 

MOLASSES FRUIT CAKE. 

One cup molasses, one and three-fourths cups 
light brown sugar, I cup cold water, i cup butter. 
Boil the molasses, sugar and butter together, and 
set aside to cool, flour as thick as a pound cake, 
then add 3 eggs well beaten, then i pound of rais- 
ins, I of currants and one half of citron, with two 
table-spoonfuls of flour, mixed through the fruit. 
Bake nearly 2 hours. 

FRUIT CAKE. 

Put I tea-spoonful of soda in a coffee cup, add 5 
tea-spoonfuls of hot water, 4 of melted butter and 
fill with molasses, make it pretty stiff with flour, 
then stir in this all it will hold of chopped raisins, 
Zante currants, citron, and i tea-spoonful each of 
cinnamon and nutmeg, and a pinch of cloves 
Bake from 3 to 4 hours in a very slow oven. (Put 
buttered paper in the bottom of the pan.) The 
longer this cake is kept the better it is. 

NO. 2. 

One pound each of sugar, butter and flour, 2 
pounds of raisins and currants, i pound of citron, 9 
eggs, one-half pint of brandy, one-half ounce each 
of cinnamon, nutmeg, cloves and mace. Beat the 
eggs separately, stir the whites and the flour in 

last. 

NO. 3. 

Eight eggs beaten separately, i pound butter, 2 



COOKING DIVISION. 315 

pounds sugar, 2 pounds raisins, one and one-half 
pounds of figs, I pound Zante currants, one-half 
pound citron, i pint brandy, one and three-fourths 
pounds of flour, 2 tea-spoonfuls soda, nutmeg and 
cinnamon each one and one-half tea-spoonfuls. 
FARMERS FRUIT CAKE. 
Soak 3 cups dried apples over night, chop 
slightly in the morning, then simmer 2 hours in 2 
cups of molasses, add 2 eggs, I cup of sugar, i cup 
sweet milk, three-fourths cup of butter, 2 tea- 
spoonfuls soda, flour to make a stiff batter, spice 
to suit the taste. Bake in a moderate oven. 

BLACK CAKE. 

One pint molasses, i pint brown sugar, i pint of 
butter, I pint sour milk, 3 eggs, 2 tea-spoonfuls of 
soda, cloves, nutmeg, cinnamon and raisins. Make 
it very stiff and bake in a slovr oven. This will 
make 2 large cakes. 

NO. 2. 

One pound browned flour, i pound brown sugar, 
I pound citron, 2 pounds currants, 3 pounds 
stoned raisins, three-fourths pound butter, i tea- 
cupful of molasses, 2 tea-spoonfuls of mace, 2 tea- 
spoonfuls cinnamon, i tea-spoonful cloves, i tea- 
spoonful soda and 12 eggs. This is an excellent 
receipt, and will make two large loaves. It will 
keep a year if locked up. 

DELICATE CAKE. 
Whites of 4 eggs, i cup Of milk, one-half cup of 
butter, 2 cups sugar, two and one-half cups flour, 



3l6 DOMESTIC GUIDE. 

I tea-Spoonful baking powder. This makes 2 
loaves. If you want it very nice, use i cup of 
corn starch in place of i of flour. 

CARAMEL CAKE. 

Three cups of sugar, i y^ cups butter, i cup 
milk, 4^ cups flour, 5 eggs, 2 -tea-spoonfuls bak- . 
ing powder. Bake in layers. 

Caramel for filling : One and a half cups brown 
sugar, half cup milk, i cup molasses, i tea-spoon- 
ful butter, I table-spoonful flour, 2 table-spoonfuls 
cold water. Boil this mixture 5 minutes, and add 
half a cake of bakers' chocolate (grated), and boil 
until it is the consistency ot custard. Add a pinch 
of soda, stir well, and remove from the fire. When 
cold flavor with vanilla, spread between the layers, 
and on top of the cake, and set in a sunny win- 
dow to dry. 

ORANGE CAKE. 

Grated rind of i orange, 2 cups sugar, whites of" 
4 eggs and yolks of 5, i cup sweet milk, i cup but- 
ter, 2 tea-spoonfuls baking powder, to be sifted 
through with the flour. Bake quick in jelly tins. 

Filling : Take the white of i ^^<g that was left, 
beat to a frost, and add a little sugar and the juice 
of the orange. Beat together and spread between 
the layers. If the oranges are not to be had lem- 
ons will do instead. 

SCHOOL CAKE. 
One ^^^, I cup white sugar, i cup sweet milk,, 
a piece of butter the size of an ^%'g, i pint flour^ 



COOKING DIVISION. 317 

into which has been well sifted 2 tea-spoons baking 
powder. This cake is good enough for any occa- 
sion if made by rule. Work together with butter, 
sugar and yolk of the egg till it is light and foamy. 
Add next the milk and flour, and then the beaten 
white of an egg. Butter a piece of white paper, 
and lay in the bottom of the baking tin. Pour in 
the cake and bake in a pretty hot oven. It is done 
when a broom splinter can be inserted and with- 
drawn clean. 

CITRON CAKE. 

Six eggs, 4 cups flour, 2j4 cups sugar, 2 cups 
citron, cut in little slices, 2 tea-spoons baking pow- 
der, I cup sweet milk, i cup butter. 

ICE CREAM CAKE. 

Two cups white sugar, i cup butter, i cup sweet 
milk, whites of 8 eggs, 2 tea-spoonfuls cream tar- 
tar, I tea-spoonful soda, 3J^ cups wheat flour. 
Bake in jelly pans. 

Make an icing as follows : Three cups sugar, i 
of water, boil to a thick, clear syrup, and pour boil- 
ing hot over the whites of 3 eggs. Stir the mix- 
ture while pouring in. Add i tea-spoonful citric 
acid, flavor with lemon or vanilla, and spread each 
layer and on top. 

CARLOTTA'S CUP CAKE. 
One and a quarter cups sugar, half cup butter^ 
half cup milk, i ^ tea-spoons baking powder, 3 
eggs, 2 cups flour, nutmeg. 



3l8 DOMESTIC GUIDE. 



COTTAGE CAKE. 

Three-fourths of a cup of butter, i cup white 
sugar, I ^ cups flour, 4 eggs, yolks and whites 
beaten separately, a table-spoonful sweet milk, i ^ 
tea-spoonfuls baking powder, lemon and a little 
salt. Rub the baking powder into the flour. 

SCOTCH CAKE. 
One pound flour, i pound sugar, 3 eggs, 2 
table-spoons ground cinnamon, ^ of a pound of 
butter. Mix the butter with the flour, and then 
add the other ingredients. If not sufficiently stiff 
to roll add more flour. 

NO. 2. 

Two pounds flour, i pound butter, half pound 
powdered sugar, and chop flour and butter togeth- 
er. Having made the butter quite soft by setting 
near the fire, knead in the sugar. Roll into a 
sheet not quite half an inch thick, and cut in two- 
inch squares. When you want them to look nice 
put a few sugar comfits in the center. They will 
stick by pressing them with the finger when plac- 
ing them in. Bake a light brown. Put in a stone 
crock for a few days. They will get soft. Just 
melt them in your mouth. 

SCOTCH CURRANT BUN. 

Take I pint soft yeast, I tea-cupful shortening 
(lard and butter), 2 tea-cupfuls brown sugar, i pound 
dried currants, i pound raisins cut in two, ]^ 
pound citron. Take 6 eggs, beat them, and put 
in allspice, cloves and nutmeg according to taste. 



COOKING DIVISION. 319 

Mix sugar and butter first, then add eggs and 
fruit, then yeast, water and flour, and mold out 
into 3 loaves, as you would do in baking ordinary 
loaves of bread, taking about the same quantity of 
flour. Then set to rise, which will take about 4 
hours. Then bake in a moderately heated oven i 
hour. 

CHOCOLATE AND VANILLA CAKE. 

One and a half cups of sugar, one and two-thirds 
cups of flour, half cup butter, i y^ cups milk, half 
cup corn starch, 2 tea-spoons baking powder, the 
whites of 6 eggs beaten to a froth, 3 tea-spoons 
vanilla extr?ct. Bake in layers of either 2 or 3, 
and spread frosting between and on top. 

Frosting: The whites of 2 eggs beaten till you 
can turn the plate bottom side up, and half a 
pound of pulverized sugar. Take the yolks of the 
eggs you have just broken, and make chocolate 
cade : One and a half cups white sugar, ^ cups 
butter, 2]/^ cups flour, half a cup milk, the yolks of 
8 eggs, 2 tea-spoons baking powder. Flavor with 
lemon or vanilla, bake in round pie tins in 5 layers, 
put chocolate frosting between, made in this way : 
The white of 3 eggs beaten very light, half a 
pound of powdered sugar, half a cake German 
sweet chocolate, or the same quantity of the bit- 
ter. 

CREAM PUFFS. 

Take 2 whole eggs, with i cup of sugar, half a 
cup of butter, i cup of sweet milk, 2 tea-spoons. 



320 DOMESTIC GUIDE. 

baking powder, 2]/^ cups flour, flavor with lemon 
Split the cakes while hot, and fill with cream, two- 
thirds of a cup of flour, I pint milk, 2 eggs. Heat 
the milk, mix sugar, eggs and flour together, and 
add to the milk ; flavor and cook till like cream. 

CINNAMON CAKE. 

One cup sour cream, i cup sugar, half cup 
melted butter, i ^^^, half tea-spoon soda. Mix as 
for cookies, roll out, and spread ground cinnamon 
over the top, and then roll up as a roll of jelly 
cake, slice off with a sharp knife, and bake. Any 
good cooking recipe will do. 

JELLY ROLLS. 

Three eggs, half a cup sugar, i cup flour, i^/^ 

tea-spoonfuls baking powder, the whites of 4 eggs,. 

two-thirds cup pulverized sugar, half cup flour, 

half tea-spoonful baking powder, and a little salt. 

COCOANUT CAKE. 

One cup butter beaten to a cream, 3 cups sugar, 
3 cups flour, 3 tea-spoonfuls baking powder, half 
cup sweet milk, the whites of 10 eggs, to be baked 
in layers like jelly cake. Instead of jelly, make a 
pastry of the whites of 3 eggs and i pound of pow- 
dered sugar, I box of desiccated cocoanut soaked 
in milk, and put between the layers. 
CITRON CAKE. 

Four eggs well beaten, i y^ pounds sugar, ^ 
pound butter, i pint sweet milk, i^ pounds 
flour, half pound citron. Cut in thin pieces, well 
floured, baking powder as usual. 



COOKING DIVISION. 32 1 

CREAM CAKE. 

Two table-spoons butter, 2 tea-cups sugar, 3 
eggs, half tea-cup sweet milk, 2 table-spoons cold 
water, 2 tea-cups flour, 2 tea-spoons baking pow- 
der. Bake quickly on 3 or 4 round tins. The 
** cream" for same is half pint milk, half tea-cup 
sugar, small piece butter, i egg, i table-spoon 
corn-starch. Boil until very thick. When nearly 
cold flavor with vanilla. When the cakes are cool 
put them together with it. 

GOLD AND SILVER CAKE. 

One tea-cup white sugar, half tea-cup butter, 
whites of 4 eggs, two-thirds tea-cup sweet milk, 2 
tea-cups flour, 2 tea-spoons baking powder, flavor. 

Gold Cake : Same as above, using the yolks (A 
the eggs and adding i whole egg. 

CURRANT CAKE. 

One half cup butter, i of sugar, 2 eggs, half cup 
milk, I ^2 cups flour, i ^ tea-spoons baking pow- 
der, I cup well washed currants, stirred in the last 
thing. 

BUFFALO CREAM CAKE. 

One egg, i cup of sugar, i table-spoonful butter, 
two-thirds cup of milk, i table-spoonful baking 
powder, i tea-spoonful vanilla, one and two-thirds 
cups of flour, salt, and bake as for jelly cake, in 3 
layers. 

Cream for above. — Heat I pint of milk and add 
to it I table-spoonful of corn starch, dissolved in a 
little milk, 2 eggs, i cup sugar, all beaten together. 



322 DOMESTIC GUIDE. 



Boil until it thickens. Split the cake when cold 
and fill with cream. 

MARBLE SPICE CAKE. 
Three-fourths pound of flour, well dried, i 
pound white sugar, one-half pound of butter, 
whites of 14 eggs, i table-spoonful of cream of tar- 
tar mixed with the flour. When the cake is 
mixed, take out about a tea-cupful of batter, and 
stir into it i tea-spoonful of cinnamon, i of mace, 

1 of cloves, 2 of spice and i of nutmeg. Fill your 
mould about an inch deep with the white batter, 
and drop into this in several places, a spoonful ot 
the dark mixture, then put in another layer of 
white and add the dark as before. Repeat this 
until your batter is all used up. This makes one 
large cake. 

LEMON LAYER CAKE. 

Two cups sugar, one-half cup of butter, 3 cups 
flour, 3 eggs, 2 tea-spoonfuls baking powder. 

Jelly. — One cup sugar, i ^^'g, i table-spoonful 
butter, the grated rind and juice of I lemon. All 
boiled till thick. 

LEMON CAKE. 

Twelve eggs, one and one-half pounds sugar, 
three-fourths pound of flour ; grate the outside of 

2 lemons with the inside of i, or add i glass of 
wine with 3 tea-spoonfuls of essence of lemon. 

NO. 2. 
Three cups of sugar, i of butter, I of milk, 4 ot 
flour, 5 eggs. Stir the butter and eggs to a cream. 



COOKING DIVISION. 323 

Beat the eggs separately, the whites to a stiff 
froth. Dissolve one-half tea-spoonful soda in the 
milk. Mix all together. Sift the flour and put in 
by degrees, and add the juice and grated rind of a 
lemon. 

LEMON JELLY CAKE. 

Two cups sugar, three-fourths cup of butter, i 
cup of milk, 3 of flour, 2 tea-spoonfuls baking 
powder, 4 eggs. Bake in layers. 

Jelly. — Take 2 lemons, pulp and peel, i coffee- 
cup of sugar, piece of butter the size of an ^gg and 
2 eggs. Mix and boil till clear. 

ICE CREAM CAKE. 

One cup of sugar, 2 eggs, one-half cup sweet 
milk, one and one-half cups of flour, piece of but- 
ter the size of an ^%g, 3 tea-spoonfuls of baking 
powder. 

Cream for cake. — One cup of sweet milk, 3 tea- 
spoonfuls powdered sugar, i table-spoonful of corn 
starch, boil until thick. Flavor with vanilla. 

CHOCOLATE CAKE. 

One cup of butter, 2 cups sugar, i cup sweet 
milk, 5 eggs, three and one-half cups of flour, 
three and one-half tea-spoonfuls baking powder. 
Save out the white of i ^gg for frosting. 
Flavor with vanilla. Bake in 4 thick layers. 

Frosting. — One cup sugar, water enough to dis- 
solve it ; boil this very thick ; while hot, pour over 
the beaten white of i ^%%y and at the same time 
stir briskly until thick. Add 2 sticks of German 



324 DOMESTIC GUIDK 

sweet chocolate grated fine, and spread over the 
cake immediately. Have all the cakes baked so 
the frosting can be used as soon as made, for it 
hardens very quickly. 

NO. 2. 

Two cups sugar, two-thirds cup of butter, i cup 
sweet milk, 3 cups flour, 3 eggs, 2 tea-spoonfuls 
baking powder; flavor with lemon extract. Bake 
as jelly cake. 

Caramel. — The whites of 3 eggs beaten very 
stiff, 2 cups sugar boiled until almost candy ; pour 
very slowly on the whites, beating them quite fast, 
one-half cake Baker's chocolate grated, vanilla 
extract. Stir until cool, then put between each 
cake and over the top and sides. 

NO. 3. 

One cup sugar, two-thirds cup sweet milk, i 
^gg> one and two-thirds cups flour, i table-spoon- 
ful butter, 2 tea-spoons baking powder. Made 
this into 4 cakes. 

Mixture to put between : To the white of i ^g^ 
add 2 table-spoonfuls sugar, 2 of grated chocolate. 
The sweet chocolate should be used. Put this 
quantity between each layer and also on top. You 
will find it very nice. 

NUT CAKE. 

Two cups sugar, i of butter, 3 of flour, i of cold 
water, 4 eggs, 2 tea-spoonfuls baking powder, one 
and one-half cups kernels of hickory or white wal- 
nuts. 



COOKING DIVISION. 325 



FIG CAKE. 

For the cake take i cup butter, 2 cups sugar, 3^ 
cups flour, half cup sweet milk, whites of 7 eggs, 2 
tea-spoons baking powder. Bake in layers. For 
the filling take a pound of figs, chop fine, and put 
in a stew-pan on tl'^e stove. Pour over it a tea-cup 
of water, and add half a cup of sugar. Cook all 
together until soft and smooth ; let it cook, and 
spread between the layers. 

PORK FRUIT CAKE. 

One pound pork chopped fine, I pint boiling 
water, i cup sugar, 2 of molasses, i pound rais- 
ins, i^ pound citron, i nutmeg, 2 table-spoons 
cloves, 3 of cinnamon, i of soda, i tea-spoon gin- 
ger, and 4 cups flour. 

TEA CAKE. 

One cup sugar, 1 1^ cups butter, i cup flour, 3 
eggs beaten separately, i ^ tea-spoons baking 
powder. Add raisins if you like. It is almost as 
good as pound cake. 

NO. 2. 
One cup sugar, i tea-spoonful butter, 3 eggs. 
Beat well together, and then add a cup of sweet 
milk (you may use part water) and a quart of sifted 
flour, into which you have mixed a spoonful of 
•cream tartar and a half tea-spoonful of soda. Bake 
in a quick oven. It is improved by sprinkling 
sugar over the top, before baking. This will 
make 2 cakes, which are best when eaten warm. 



326 DOMESTIC GUIDE. 

PORK CAKE. 

Three-quarters of a pound of salt pork chopped 
as fine as lard, and then pour on a pint of boiling- 
strong coffee, 2 cups brown sugar, i of molasses, 2 
tea-spoonfuls cloves, i of cinnamon, i of nutmeg, 
2 tea-spoonfuls of soda, i ^^ pounds raisins, also 
citron and currants. Bake slowly. This will 
make 3 cakes. 



FROSTING, ICING, ETC. 
FROSTING. 
Beat ^ pound pulverized sugar with the juice 
of I large lemon, and add the white of an egg 
beaten to a stiff froth, and i table-spoon of rum or 
arrak. Beat to a snowy white, put over your 
cake, and dry in a warm oven. 

CHOCOLATE FROSTING. 
One cake, or half a pound, Maillard's French 
vanilla sweet chocolate grated, half cup granulated 
sugar, ^ cup sweet milk, i table-spoon butter, a. 
little salt. Boil 20 minutes, stirring constantly. 
Take from the fire and pour into a dish. When 
near cool add i table-spoon of vanilla, and spread 
on the cake. If the mixture is thicker than jelly 
thin it with milk. This quantity will ice 2 cakes 
of 3 layers each. The best cake is gold cake baked 
in jelly tins. This will prove a success if the ex- 
perimenter can catch that "twist of the wrist '^ 
that forms an essential but indefinable part of every 
woman's recipe. 



COOKING DIVISION. 32/ 

NO. 2. 

Whites of 3 eggs beaten very light, 9 table- 
spoonfuls of powdered sugar, and 6 table-spoonfuls 
of grated chocolate. 

NO. 3. 

First make a cream or custard pie, reserving for 
frosting the whites of three eggs, using the yolks 
and 2 whole eggs for the pie. While your pie is 
baking scrape very fine 2 table-spoonfuls of Bak- 
er's chocolate, and place it on the back part of the 
stove to melt. Now beat the whites of your eggs 
well. Add 6 tea-spoonfuls of pulverized sugar. 
When the chocolate is melted, stir a little of the 
frosting into it, beating very hard, add a little 
more until all is added. Do not make the mis- 
take of stirring the chocolate into the egg, as it 
will remain clouded. When the pie is done, pour 
the frosting on top, and return to the oven for 5 
minutes. In using chocolate, it is much better to 
warm it until it is soft enough to mix in frosting 
or Charlotte Russe, than to dissolve it in water. 

CHOCOLATE ICING. 
Take the whites of 2 eggs, one and one-half 
cups powdered sugar, and 6 table-spoonfuls of cho- 
colate. 

CHOCOLATE FILLING. 

Whites of 3 eggs, one and one-half tea-cups of 
sugar, 3 table-spoonfuls grated chocolate, I tea- 
spoonful vanilla. Beat the whites of the eggs well 
and then add the other ingredients, then beat all 



328 DOMESTIC GUIDE. 



together and spread between the layers and on the 
top of the cake. 

ICING. 

Two and a half cups sugar, two-thirds cup 
water, boil together until it candies, then add the 
whites of three eggs slightly beaten, stirring briskly 
for 15 minutes, or until it seems perfectly smooth 
and white, then add the juice of i lemon. This is 
sufficient for i large white mountain cake of 8 or 9 
layers, covering also the top and sides. 

NO. 2. 

Beat the whites of four eggs with i pound of 
powdered sugar, sifted with one-half a table- 
spoonful of corn starch, and one-fourth of an 
ounce of fine gum arabic. Stir it well. 



PIES. 



MOCK MINCE PIE. 

Six soda crackers rolled fine, i cup hot water, I 
cup molasses, one-half cup brown sugar, one-half 
cup vinegar, one-half cup melted butter, i cup of 
raisins chopped, i tea-spoonful each of cinnamon, 
cloves, alspice and nutmeg. Measure in a coffee- 
cup. 

PIE CRUST. 

Take 3 cups of sifted flour, i cup of lard, a little 
salt and one-half a cup of cold water. Handle as 
little as possible. Never butter or grease your pie 



COOKING DIVISION. 329 

pans; it will make the under crust stick and the pie 
hard to slip out. 

ENGLISH MINCE PIE. 

Three and a half pounds of beef and suet each, 
chopped fine, 3)^ each of raisins and currants, 7 
pounds of apples chopped, I pound of candied 
citron, 2 pounds sugar, i ounce nutmeg, 4 quarts 
good cider, i pint best vinegar, salt, and a pint of 
golden syrup. Half of the raisins should be 
stoned and chopped and the other half left whole. 
LEMON PIE. 

Yolks of 2 eggs, I cup sugar, the juice and 
grated rind of I lemon, i ^ cups cold water, 2 
table-spoonfuls of flour and 5 of water, mixed for 
thickening. Bake until done, but not watery. 
Beat the whites of the eggs to a stiff froth and 
stir in ^ cup sugar. Spread over the top and 
brown in the oven. 

ORANGE PIE. 

Take the juice and grated rind of i orange, i 
small cup sugar, yolks of 3 eggs, i table-spoon of 
corn-starch made smooth with milk, piece of but- 
ter as large as a chestnut, and I cup of milk. Beat 
the whites of the 3 eggs with sugar, and place on 
the top after the pie is baked, leaving in the oven 
until browned. 

MOTHER'S LEMON PIE. 
Juice and grated rind of i lemon, I cup of 
white sugar, i table-spoonful of butter, two table- 



330 DOMESTIC GUIDE. 



spoonfuls sweet milk, 4 eggs. Mix it all as care- 
fully and thoroughly as for a cake. If the mixture 
is not sufficient to fill your pie tin add more milk. 
If you want it super-excellent beat the whites of 2 
eggs, with 2 table-spoonfuls of powdered sugar for 
a meringue. Spread it on smoothly after the pie 
is baked, and set back into the oven to brown 
nicely. 

TWO-CRUST LEMON PIE. 

Line your pie tin with a good crust, roll your 
lemons to soften them, grate the rind of i large or 
2 small lemons, cut the lemons in thin slices, pick 
out the seeds, spread evenly i layer over the crust, 
spread i cup of sugar over the lemon, and then 
add I cup of paste made by taking 4 table-spoon- 
fuls ol flour, and wetting it with cold water, the 
same as you would to make starch. Turn boiling 
water on it, stirring while cooking on the stove a 
few moments and adding a pinch of salt, with the 
grated rind of the lemons. When thickened 
enough pour it over the sugar and lemon, and 
cover with a crust, cutting slits in it to let out the 
air. Bake slowly. 

MARLBOROUGH PIE. 

Six tart apples, 6 ounces of sugar, 6 ounces of 
butter or thick cream, 6 eggs, the grated peel of 
I lemon and half the juice. Grate the apples after 
paring and coring them. Stir together the butter 
and sugar, as for cake, and then add the other in- 
gredients and bake in a rich under paste only. 



COOKING DIVISION. 331 

SQUASH PIE. 

Obtain a good Hubbard squash ; saw into quar- 
ters, and bake 2 of these until dry and thoroughly 
done; scrape out the dry mealy part, and while 
warm add a tea-spoonful of flour and rub it well, 
wetting as you go with a little milk. This should 
be heated, and to this quantity of squash you will 
want 3 pints of milk. Now comes the eggs. 
Two for a pie will do, 3 won't hurt. Use a small 
tea-cupful of sugar for each pie. To this add the 
yolks of the eggs, and beat a long time, adding for 
each pie i tea-spoonful of ginger and i of cinna- 
mon. Line your tins with a nice paste, in which 
you have sifted one-half a tea-spoonful of baking 
powder. Beat up your whites to a stiff froth, stir 
the yolks in first, then the whites, fill your shell 
and place in the oven, which must not be too hot, 
as they will brown too fast and spoil the golden 
foam that comes to the top. 

NO. 2. 

Boil enough squash (with a little salt in the water) 
to make a quart of pulp, i quart of milk, 2 cups of 
sugar, I table-spoonful of ginger, one-half a nut- 
meg, the grated rind of a lemon, 4 eggs. Bake in 
deep pie plates. 

POTATO PIE. 
Potato pie is made the same as pumpkin pie. 
Cook and mash the potatoes, then put in i egg to 
a pie, thin out with milk and sweeten and flavor to 
taste. 



332 DOMESTIC GUIDE. 



^ PUMPKIN PIE. 

Pare and cut in small bits, and boil the day 
before the pies are made ; when tender, rub 
through the colander, then add to about 3 pints of 
the strained pumpkin, 5 eggs, a little salt, i pint 
of sweet milk, sweeten to taste, a little ginger and 
lemon extract for flavoring. Bake in a quick 
oven. 

FRUIT PIE. 

Line a soup plate with a rich paste and spread 
with a layer of strawberries or raspberry preserves, 
over which sprinkle 2 table-spoonfuls of finely 
chopped almonds (blanched, of course), and one- 
half ounce of candied lemon peel cut into shreds. 
Then mix the following ingredients: 

One-half pound white sugar, one-fourth pound 
butter melted, 4 yolks and 2 whites of eggs, and a 
few drops of almond essence. Beat well together 
and pour the mixture into the soup plate, over the 
preserves, etc Bake in a moderately warm oven ; 
when cold sprinkle a little powdered sugar over 
the top. A little cream eaten with it is a great 
addition. 

WASHINGTON PIE. 

For the crust use 2 cups sugar, half cup butter, 
3 cups sifted flour, 4 eggs, half tea-spoonful cream 
tartar. For the filling, i table-spoon corn starch 
boiled in half a pint of milk. Beat the yolk of i 
egg very light and stir into the milk. Flavor with 
vanilla, and when cold add the other half of the 



COOKING DIVISION. 333 

milk and the white of the Ggg beaten to a stiff 
froth and stirred in quickly. Spread this between 
the cakes, and ice it with the white of i egg and 8 
table-spoonfuls of fine sifted sugar, flavoring with 
lemon. 

MINCE PIE. 

Seven pounds beef, after it is boiled and 
chopped, 7 pounds apples, 6 pounds raisins, 4 
pounds currants, 6^ pounds sugar, i pint mo- 
lasses, I pound suet, a little salt, 4 large oranges, 
cinnamon, cloves, nutmeg, mace and allspice to 
suit your taste, 2 pounds citron, 2 gallons cider. 
Boil the orange peel in some of the cider to make 
it soft. Use the cider the orange peel was boiled 
in also, and, if you like, I cup of brandy. 

MINCE-MEAT. 

Four pounds meat, 3 pounds suet, 3 pounds 
raisins, 3 pounds currants, i pound citron, 3 
pounds brown sugar, i pint syrup or molasses, 
grated rind and juice of 8 lemons, 2 ounces ground 
cinnamon, i ounce cloves, i ounce nutmeg. Boil 
meat very tender, pick out all bits of fat and gris- 
tle, chop the suet fine, removing all strings and 
threads, and then mix thoroughly together. Sea- 
son with salt and black pepper. Wash many 
times the currants, let them dry well, and then 
add to the mixture. Seed the raisins and do not 
chop fine. Add the syrup and spices, and slice 
the citron thin. To the above add a pint of 
chopped apples. It is best only to add the apples 



334 DOMESTIC GUIDE. 



at each baking, and wet with sweet cider till the 
mixture is juicy. When ready to bake take mince- 
meat first enough for the number of pies wanted, 
and place it on the stove in a crock or jar and let 
it get heated through. Taste and add whatever 
you think it needs — it may be a little salt or spice, 
or perhaps it is not sweet enough. Make pastry 
rich, place the mince-meat in the pie, not too 
thick or full, and some little bits of butter, a few 
whole raisins, and a few slices of citron. Keep 
the mince-meat well covered and in a cool place. 

CREAM PIE. 

Bake a crust in a large pie tin, and lift it out on 
a plate. For filling take i pint of very rich milk, 
boil three-fourths of it, and with the remaining 
quarter stir 2 table-spoons of ^corn-starch. Add 
to the boiling milk, stirring all the time, and then 
add half a tea-cup sugar, then the yolks of 2 eggs 
well beaten and thinned with a little milk. Re- 
move from the fire, flavor with vanilla and nutmeg, 
and pour into the crust. Whip the whites, add 
half a tea-cup sugar, frost the pie, and place in the 
oven to brown slightly. Serve cold. 

NO. 2. 

Place I pint of milk in a tea-kettle boiler until 
hot (not boiling), and add i cup white sugar, ^ cup 
flour, and 2 eggs well beaten. Stir rapidly until 
thoroughly cooked, flavor with lemon or vanilla, 
pour over the crust, which should be previously 
baked. Beat the whites of 2 eggs to a stiff froth ; 



COOKING DIVISION. 335 

add 3 table-spoontuls of powdered sugar, pour over 
the custard, and set in the oven and al- 
low it to come to a Hght brown. To be eaten 
cold. 

NO. 3. 

One large table-spoonful of butter, 3 of sugar, 2 
of flour, 2 eggs, and a little more than half a pint 
of milk. Beat the sugar and butter to a cream; 
beat the eggs well and mix them with the milk. 
Then stir in the flour, etc. Flavor with 
whatever you like. If with lemon, grate the rind 
and use some essence. This is for i pie. 

CUSTARD PIE. 
Take about half pint of flour, a pinch of salt, 
lard the size of an egg, and rub together with the 
hands, not too fine if you want it flaky. Use just 
enough cold water to stick together. Do not 
knead it or work it much. Line a pie tin with 
crust and bake. If it rises up while baking press it 
down with your hand before it gets hard. Heat I 
pint of milk boiling hot, and then take half cup 
flour, half cup sugar, and the yolks of 2 eggs. 
Beat them together and stir into the boiling milk, 
and cook about 5 minutes. After the crust is 
baked put in the mixture, and then put upon the 
top a frosting made of the whites of the eggs and 2 
table-spoonfuls of sugar, and brown in the oven. 
Flavor with lemon. To be eaten cold. 

CINNAMON PIE. 
One pound brown sugar, 2 ounces cinnamon, 



336 DOMESTIC GUIDE. 

half cupful butter. Divide in 3 parts. Mix 2 
eggs and i ^ cupfuls milk together. For the crust 
take 4 cupfuls flour, i ^ cupfuls lard or butter, 2 
tea-spoonfuls baking powder, salt to taste. Mix 
with sufficient water to make soft dough, divide in 
3 parts and roll thin. Put I layer of crust in a 
deep pie dish, and cover it with sugar, then cinna- 
mon and a small piece of butter. Then wet the 
mixture of milk and eggs, saving enough for the 
other 2 parts. Lay the second and third crusts 
on, and do the same as with the first. There 
should be no crust on top. Bake in a quick oven. 

COCOANUT PIE. 

Put a cup of cocoanut to soak in sweet milk as 
early in the morning as you can. Take a tea-cup- 
ful of cocoanut and put it in a coffee-cup and fill 
up with milk. When ready to bake mix 2 table- 
spoonfuls of flour with milk and stir in three- 
fourths of a cup of milk or water, place on the 
stove and stir until it thickens. Add butter the 
size of a walnut while warm. When cool add a 
little salt, 2 eggs, saving out the white of one for 
the top. Sweeten to taste. Add the cocoanut, 
beating well. Fill the crust and bake. When 
done, have the extra white beaten ready to spread 
over the top. Return to the oven and brown, 
slightly. 

NO. 2. 

Open the eyes of a cocoanut with a pointed 
knife or gimblet, and pour out the milk into a cup, 



COOKING DIVISION. 337 

then break the shell and take out the meat and 
grate it fine. Take the same weight of sugar and 
grated nut and stir together. Beat 4 eggs, the 
whites and yolks separately, to a stiff foam. Mix 
I cup of cream and the milk of the cocoanut with 
the sugar and nut, then add the eggs and a few 
drops of orange or lemon extract. Line a deep 
pie tin with a nice crust, fill them with the custard, 
and bake carefully half an hour. 



PUDDINGS. 
SUET PUDDING. 

One cup of suet chopped fine, i tea-cup of mo- 
lasses, I tea-cup of sweet milk, three and one-half 
tea-cups of flour, i tea-cup of raisins, i tea-spoon- 
ful of soda. Steam 2 hours. 

Sauce for the same. — One cup of sugar, one-half 
cup of butter, i ^g^, i table-spoonful of vinegar, i 
tea-spoonful of lemon extract. Beat well and bring 
to a boil. Serve hot. 

NO. 2. 

One pint of bread sponge, i cup of chopped 
suet, I cup of brown sugar, i cup of sweet milk, i 
large cup of raisins, one and one-half tea-spoonfuls 
cinnamon, i of cloves, i of salt, one and one-half 
of soda, flour to make very stiff Put in a 2-quart 
pan, and steam two and one-half hours. Do not 
lift the cover until done. Make any kind of sauce 
you like best and serve hot. 



338 DOMESTIC GUIDE. 



NO. 3. 

One cup suet, two and one-half of flour, i of 
raisins, I of currants, a small cup of molasses, 
spice to taste, I dessert-spoonful of baking powder. 
Bake three-fourths of an hour. 

RENA'S PUDDING. 

Take stale bread, place in a pan, cover with cold 
water, and set on the back of the stove — not too 
hot a place. If the bread is sour put a little soda 
in the water, and let soak until soft. If you have 
more water on the bread than it takes up pour it 
off until dry, and then beat fine with a spoon. If 
it is very watery press the water out and throw 
away. To i quart of bread after soaked add i 
cup of currants or raisins, i large table-spoonful of 
sugar. Bake in a hot oven for 40 minutes, if not 
too large. Eat with cream or milk flavored and 
sweetened, thin boiled custard, or sugar and butter. 

IMITATION PLUM PUDDING. 
Soak some dried apples all night, and in the 
morning chop very fine. Put a tea-cupful of them 
into a pint of molasses, and keep slightly warm for 
an hour or two. After that add i cup of chopped 
suet, I of water, i of chopped raisins, a pinch of 
salt, a tea-spoonful of cinnamon, 3 pints of flour, 
and 2 tea-spoonfuls of baking powder. Put the 
flour in last and stir all together thoroughly. Boil 
2)4 hours in a bowl or tin pudding mold. This 
may be eaten with wine sauce, and is a good imi- 
tation of genuine plum pudding. 



COOKING DIVISION. 339 

BREAD PUDDING. 

One coffee-cup bread crumbs dried and rolled 
fine, I tea-cup of sugar, i quart of milk, i tea- 
spoonful ginger, a little salt, 3 eggs, (saving out 
the whites of 2) ; when baked spread jelly over the 
top, then a frosting made of the whites of the 
eggs, and I table-spoonful of sugar. Return to the 
oven until slightly browned. 

NO. 2. 

Soak your bread in as little cold water as wall 
soak it thoroughly, and then beat it up, water and 
all, and add flour enough to make it the consist- 
ency of apple sauce. Add sugar, cinnamon, a lit- 
tle nutmeg, allspice, which must predominate, and 
some well-washed currants. Also a little butter 
melted and stirred in. If it is bakers' bread scald 
a little saleratus and stir in thoroughly, but if it is 
house-made bread add a tea-spoonful of baking 
powder to your flour at the rate of 2 tea-spoonfuls 
to the quart of pudding. Bake in shallow pans 
and cut in squares when serving. Turn over and 
put on each a small piece of butter, and dust plen- 
tifully with powdered sugar. This requires a lit- 
tle care in making, but is universally liked and 
very wholesome and economical, as no eggs or 
cream are required. 

BREAD AND APPLE PUDDING. 

Butter a pudding dish and place in it alternate 
layers of bread crumbs and thinly sliced apples. 
When the dish is filled (sprinkle sugar, over each 



340 DOMESTIC GUIDE. 

layer) let the top layer be of bread crumbs, over 
which 2 or 3 table-spoonfuls of melted butter 
should be poured. Bake in a moderately hot oven 
and place 2 or 3 nails under the dish, so it w^ill not 
burn on the bottom. Let it bake ^ or a whole 
hour, according to the cooking qualities of the ap- 
ples. 

RICE PUDDING. 

Soak I cupful of the best rice, and after soaking 
4 hours drain it off. Place the rice in a pudding 
dish, and add i cupful sugar, i tea-spoonful salt, 
and 1 1 cupfuls milk and spice. Put in a moderate 
oven and bake from 2 to 3 hours, stirring occa- 
sionally at first if the rice settles. 

GELATINE PUDDING. 
One ounce gelatine, i pint cold milk. Set on 
the range and let it come slowly to a boil, stirring 
occasionally. Separate the yolks and whites of 6 
fresh eggs, and beat the yolks well and stir slowl}' 
into hot milk. Add half a pound of granulated 
sugar. When quite cold stir in a quart of whipped 
cream flavored with vanilla and lemon extract 
mixed. Have the whites of the eggs beaten very 
stiff, and stir in the last thing. Put on ice. 

TAPIOCA PUDDING. 
Soak 8 table-spoonfuls of tapioca in a quart of 
warm milk till soft, and then add 2 table-spoonfuls 
of melted butter, 5 eggs well beaten, cinnamon and 
sugar to your taste. Bake in a buttered dish with- 
out any lining. 



COOKING DIVISION. 34I 

NO. 2. 

Put a tea-cup of tapioca and tea-spoonful of 
salt into a pint and a half of water, and let them 
stand 5 hours where they will keep warm. Two 
hours before dinner pare and core 6 apples, place 
in a pudding dish, and fill the holes with sugar, 
over which sprinkle cinnamon. Add a tea-cup of 
water and bake i hour, turning the apples to pre- 
vent burning. When the apples are soft pour over 
them the tapioca and bake I hour. Serve with 
hard sauce of butter and sugar. 

APPLE PUDDING. 
Make a good paste, roll it out and place in a 
basin rubbed with dripping. Press out the plaits, 
so that the crust may be of an equal thickness all 
around. Peel and cut up 4 large apples, put half 
of them in, and then add i table-spoonful of moist 
sugar and i of cloves. Put in the rest of the ap- 
ples, cover the top well [over with paste, press it 
down that the water may not get in, tie a cloth 
over, and put in boiling water and boil fast for 
2^4 hours if the crust be made of dripping, and i 
hour if it be made of suet. Take off the cloth, pass 
a knife around the edge of the basin, and turn out 
the pudding carefully when sending it to the 

table. 

MACARONI PUDDING. 

A quarter of a pound of macaroni broken into 
pieces an inch long, i pint water, i table-spoonful 
butter, I large cup milk, 2 table-spoonfuls pow- 



342 DOMESTIC GUIDE. 

dered sugar, grated peel of half a lemon, a little 
cinnamon and salt. Boil the macaroni in the wa- 
ter (in a dish set in a kettle of water) until it is 
tender. Then add the other ingredients. Stir all 
together, taking care not to break the macaroni. 
Simmer lo minutes. Turn it up on a deep dish 
and serve with sugar and cream. 

PLAIN BOILED PUDDING. 

One cup sour cream, half cup molasses, cup 
melted butter, 2j^ cups flour, i tea-spoonful soda, 
a little salt. Mix the molasses and butter to- 
gether and beat until very light. Stir in the 
cream and salt, and then the flour gradually, until 
it is a smooth batter. Beat in the dissolved soda 
thoroughly, and boil in a buttered mold an hour 
and a half To . be eaten hot with sweetened 
liquid sauce. 

SWEET POTATO PUDDING. 
To 2 coffee-cupfuls mashed potato add i tea- 
cupful sugar, I tea-cupful butter, 4 eggs, i tea- 
cupful sweet cream, i tea-spoonful cinnamon, i 
grated nutmeg, i tea-spoonful lemon extract, and 
a pinch of soda dissolved in a tea-spoonful of wa- 
ter. Beat the eggs light and add the sugar and 
butter rubbed to a cream. Stir all together into 
the mashed potato while hot. Cover a deep plate 
with puff paste and pour in the mixture. Bake in 
a moderate oven, and when done cover the top 
with slices of fruit marmalade, and sprinkle thick- 
ly with granulated sugar. 



COOKING DIVISION. 343 

BAKED INDIAN PUDDING. 

For a two-quart pudding use 2 tea-cups meal. 
Moisten the meal with cold water, and add I table- 
spoonful butter, 2 tea-cups sugar, i cup raisins, 3 
eggs well beaten before adding, and fill up with 
sweet milk. Season with whatever spice is pre- 
ferred. Bake slowly half an hour or more. 

CARROT PUDDING. 
One cup of chopped carrots, i cup mashed po- 
tatoes, I cup chopped suet, i cup syrup, 2 eggs, 2 
cups flour, spice to suit the taste. The carrots 
and potatoes are to be boiled first, of course. If 
the day before it will answer just as well. 

SPICED PUDDING, 
fake I small square loaf baked bread, peel off the 
crust, cut in pieces and pour upon it i pint of boil- 
ing water, and add i tea-spoonful of salt. Take I 
pint of flour and add i tea-spoonful baking powder, 
2 coffee-cups of raisins seeded and chopped. Mix 
all well with the flour, first powder and next rais- 
ins, then add the soaked bread, and i tea-spoon- 
ful of allspice, cinnamon, mace and cloves. Then 
add by degrees i coffee-cup of sweet milk, and 
beat the mass well together. Scald the pudding 
bag and put in the pudding, which should be 
pretty stiff and boil 3 hours. The whole secret 
lies in plunging puddings in boiling water immedi- 
ately after they are mixed, and never letting them 
Cease boiling. Be sure and turn them over, and 
always leave room in the bag for swelling. A wire 



344 DOMESTIC GUIDE. 



basket for holding puddings while boiHng, is an ex- 
cehent thing; make with legs to keep it from the 
bottom of the kettle to prevent burning. 

PLUM PUDDING. 

Two pounds of stoned raisins, 2 pounds well 
washed Zante currants, i pound sliced citron, 2 
pounds finely chopped beef suet, I pound flour, I 
pound bread crumbs, i pound sugar, i nutmeg, i tea- 
spoonful each powdered cloves, allspice and cinna- 
mon, the grated peel of a lemon and a table-spoon- 
ful of salt. Mix these ingredients thoroughly, add 
lo eggs and sufficient milk to moisten to about the 
stiffness of fruit cake. Tie in a well floured pud- 
ding cloth, and boil at least 8 hours. Serve with 
nice sauce. 

COTTAGE PUDDING. 

One cup sugar, 2 cups flour, nearly i cup cold 
water, i egg, piece of butter size of an egg, 2 tea- 
spoonfuls of baking powder, salt 

Sauce. — One cup sugar, one-third cup of butter. 
Mix thoroughly. Add 2 cups boiling water, i 
table-spoonful corn starch beaten with the butter 
and sugar. After taken from the stove, add i well 
beaten egg, and half a lemon sliced. CJieap and 
good. A hot oven is necessary for the pudding. 

BATTER PUDDING. 

Four eggs, whites and yolks, 2 cups flour, i 

pint of sweet milk and i tea-spoonful of salt. Mix 

the baking powder and salt with the flour, beat 

the eggs and stir in the milk, gradually at first, 



COOKING DIVISION. 345 

until the whole is one smooth mass. Scald a pud- 
ding bag in boiling water, put in the mixture, and 
plunge the whole into a kettle of boiling water and 
boil 2 hours. To be eaten with cream and sugar. 

HOTEL PUDDING. 

Boil I quart of milk. Add one-fourth cup of 
butter, I cup of corn meal, mixed with cold milk, 
one-half cup each of sugar and molasses, i tea- 
spoonful cinnamon, i of ginger, 2 eggs, salt, one- 
half cup of raisins. Sauce if you like. 

BANNOCK PUDDING. 
One cup corn meal, I of flour, well mixed, i 
cup sour milk, i egg, I tea-spoonful of lard, i 
small tea-spoon of soda. 

EGG PUDDING. 

One pint sweet milk, 4 eggs well beaten, 4 table- 
spoonfuls flour. Add to the eggs until a smooth 
mass, and then add the milk slowly, with a pinch 
of salt. Beat all smoothly together, put in a well 
buttered dish, and bake about twenty minutes. 
Eat with sauce made of butter and sugar beaten to- 
gether to a cream. Flavor with vanilla. 

BOILED INDIAN PUDDING. 

One and a half cups sour milk, 2 eggs well 
beaten, i tea-spoonful saleratus dissolved in milk. 
Then sift in corn meal dry until the consistency as 
if for griddle cakes, or a little thicker. Stir in i 
tea-cup of dried fruit — cherries are the best. Put 
in a bag and boil an hour. 



346 DOMESTIC GUIDE. 



For sauce, sweetened cream flavored with nut- 
meg. 

GRAHAM PUDDING. 

Take a pint of water and allow it to boil thor- 
oughly, and then salt and stir in very slowly gra- 
ham flour, which must be fresh and sweet, until 
quite thick. After doing so remove to the back 
part of the stove, and let it boil slowly 1 5 minutes 
or more. It must be stirred at intervals to pre- 
vent burning. Serve nearly cold with sugar, syrup 
or cream. 

DELICATE PUDDING. 

One cup granulated sugar, i cup sweet milk, I 
Ggg, butter the size of an egg, i cup raisins, 2 tea- 
spoons baking powder, flour to make the consist- 
ency of cake. Steam in a greased basin I hour. 

DELMONICO PUDDING. 

One quart milk, 3 tea-spoons corn-starch, mixed 
with a little cold milk, 5 eggs. Separate them, 
put the yolks with the corn-starch, add 6 table- 
spoonfuls sugar, and put this into the corn-starch 
with the milk when boiling. Boil 3 minutes, or 
till cooked, beat the whites to a stiff froth, and 
add 3 table-spoonfuls powdered sugar. Bake suf- 
ficient to hold the icing. 

SAGO PUDDING. 

Soak I cup of sago in warm water imtil it is all 

swelled alike. Add water as it thickens, keeping 

it warm on the back of the stove. When all is 

swelled peel 6 sour apples, core them, put them in 



COOKING DIVISION. 34/ 

the sago, sprinkle some sugar on top, and bake un- 
til the apples are done — say half an hour. To be 
eaten with sugar and cream. 

POOR MAN'S PUDDING. 
One cup molasses, i cup sour milk, half cup 
butter or beef drippings, i tea-spoon soda, flour to 
make as stiff as can be easily stirred. Use raisins 
as taste or purse dictates. Put in a spouted cake 
tin and steam 3 hours. Eat with sweetened cream 
or any sauce preferred. 



SAUCES. 
LEMON SAUCE. 

The juice of .a nice soft lemon, some water, sugar 
till sweet enough and a little whole cinnamon. 
Let this come to a boil and pour a little in a cup, 
the well beaten yolks of 2 eggs, with the ' *eye" of 
the egg removed, and when you have the cup filled 
with boiling sauce pour back into the pot, set on 
the stove and let it come to a boil again, stirring 
all the while, then remove immediately and put in 
your sauce dish to get cool. Beat the whites of 
the eggs very stift with powdered sugar and put 
right on top of the sauce. Do not pour the sauce 
over the pudding till just ready to eat it 

ORANGE SAUCE. 

Place on the fire in a porcelain sauce pan ^ of a 



348 DOMESTIC GUIDE. 



pound of white sugar, ^^ pint of water, juice of i 
large orange and the rind cut off exceedingly thin, 
boil 5 minutes, strain and add i glass of white wine. 

NO. 2. 
One coffee cup sugar, ^ cup butter and i egg. 
Mix the three to a cream and pour boiling water, 
I % pints, over them, mixing well, after flavoring 
with lemon or vanilla. 



PANCAKES, FRITTERS, ETC. 

OAT-MEAL CAKES. 
One cup of oat-meal, wet with i cup of sweet 
milk. Soak over night, in the morning add a 
little salt, I tea-spoonful of baking powder, i egg, 
and enough sweet milk and a little cream to make 
as other gems. Bake in gem pans in a quick 

oven. 

BUCKWHEAT CAKES. 

When the time comes around for buckwheat 

cakes, the best way to make them is to use ^4 

graham flour and ^ buckwheat flour. Set them 

with yeast over night, adding a little sugar and 
salt. Use milk or water. 

BREAKFAST CAKES. 

One egg beaten very light, i cup of graham 

flour, I cup of wheat flour, a little salt, sweet milk 

enough to thin them like griddle-cakes. To be 

baked in irons heated hot before putting them in. 



COOKING DIVISION. 349' 

This will make just 12. Be particular and beat 

the eggs very light. 

CORN MEAL CAKES. 

Take 2 cups corn meal, i cup of flour, a little 

salt. Mix well together. Two eggs well beaten, 

I pint of thick sour milk, in a little of which stir i 

even tea-spoonful of soda. Mix well together in a 

batter, and fry on a well greased griddle. The 

ladies need not be afraid to let their children eat 

them. 

APPLE FRITTERS. 

Pare, core and boil some juicy, tart apples in a 
very little water, chop fine, beat 7 eggs very 
light, and add to them slowly ^ pound of sifted 
prepared flour. Beat very light, put in apples 
enough to thicken the batter, and the grated yel- 
low rind and juice of a lemon. Have the very 
best lard at a perfectly boiling point, put in it a 
thick slice of raw apple, put a large spoonful of the 
batter in at a time, and as many spoonfuls as the 
pan will hold. They take but a few minutes to do, 
and need not be turned over. Must be made at 
the moment you wish to use them, and sent to the 
table at once. Each panful must be sent in as 
quickly as baked. Powdered sugar with cinna- 
mon and nutmeg in it is nice for them. 

GRAHAM GRIDDLE CAKES. 

Use the white wheat graham if possible. Equal 
parts of graham and corn meal stirred into sour 
buttermilk or other sour milk, with a little butter 



350 DOMESTIC GUIDE. 



added ; soda and salt and i or more spoons of 
sugar. Try them, and if they are sticky the milk 
is too sour. Add i or 2 eggs or a little water. 
This is not a precise recipe, but I think no one 
will have trouble with it, as it can be varied con- 
siderably and still be good. 



CUSTARDS, ETC. 
APPLE MERINGUE. 

Pare, slice, stew and sweeten 6 tart juicy apples. 
Mash very smooth or rub through a sieve. Season 
with nutmeg or lemon peel. Line a generous 
sized plate with an under crust, and bake first. 
Whip the whites of 3 eggs, with 3 table^spoonfuls 
of pulverized sugar, till it stands alone. Fill the 
crust with apples, and then spread the eggs 
smoothly over the top. Return to the oven and 
brown nicely. If you put your eggs in a dish of 
cold water a while before breaking them they will 
beat up nicer. 

ITALIAN CREAM. 

Put the juice of i lemon and the rind of 2 to I 
quart of thick cream. Sweeten with half a pound 
of sugar, and let it stand for half an hour. Add i 
ounce isinglass dissolved in half a pint of water. 
Stir till perfectly smooth and free from lumps. 
Strain the whole mixture through a fine sieve, and 
then beat together for several minutes. Put into 
a mold, ';nd when cold and perfectly set turn upon 
a dessert dish. 



COOKING DIVISION. 3$ I 

SNOW CREAM. 
Sweeten a pint of cream very sweet, flavor with 
vanilla or lemon, as you prefer, and let it stand 
where it will get very cold. When nearly ready 
for dessert beat new-fallen snow into the cream 
till stiff enough to stand alone. Serve at [once. 

APPLE PUFFETS. 
Two eggs, I pint milk, sufficient flour to thicken 
as waffle batter, i ^ tea-spoonfuls baking powder. 
Fill a tea-cup alternately with a layer of batter and 
apples chopped fine. Steam i hour, and serve hot 
with flavored cream and sugar. You can substi- 
tute any fresh fruit or jams you like. 

VELVET CREAM. 
Take a package of gelatine and soak it in a cup 
of cold water till nearly dissolved, and then place 
on the stove till heated through and thoroughly 
smooth, having added sufficient sugar to sweeten a 
quart of cream. Strain through a fine sieve, and 
add the cream when nearly cold, stirring until well 
mixed. Flavor, of course. Almond is very deli- 
cate. Turn into a mold, and it will harden in a 
few minutes in cold weather. Some people use a 
cup of white wine instead of water, but it will be 
more apt to curdle. 

LEMON BUTTER. 
For tarts, i pound pulverized sugar, whites of 6 
eggs and yolks of 2, 3 lemons, including grated 
rinds and juice. Cook 20 minutes over a slow 
fire, stirring all the while. 



352 DOMESTIC GUIDE. 

JELLIES. 

LEMON JELLY. 

Dissolve y2 box of gelatine in i cup of cold 
water, grate 2 lemons, take off the thick skin and 
grate the pulp. Put 3 tea-cups of water into a 
porcelain kettle, add 3 even cups of sugar, let it 
boil a few minutes, then add the pulp and grated 
rind of the lemons, also the dissolved gelatine. 
Put in a mold and set in a cool place. 

WINE JELLY. 

Two pounds of white sugar, i pint sherry wine, 
I pint cold water, I package Coxe's gelatine, 
juice of 2 lemons and grated rind of i, i quart boil- 
ing water, i good pinch of cinnamon. Soak the 
gelatine in the cold water i hour. Add to this the 
sugar, lemons and cinnamon, pour over all a quart 
of boiling water and stir until the gelatine is thor^ 
oughly dissolved. Put in the wine, strain through 
a double flannel bag without squeezing. Wet 
your molds with cold water and set the jelly away 
in them to cool. 

CRANBERRY JELLY. 

Two ounces isinglass, i pound double refined 
sugar, 3 pints well strained cranberry juice. Make 
a strong jelly of the isinglass, then add the sugar 
and cranberry juice. Boil up. Strain it into- 
shape. 



COOKING DIVISION. 353 



PICKLES. 

MIXED PICKLES. 
One colander of sliced green tomatoes, i quart 
sliced onions, i colander of cucumbers pared and 
sliced, 2 good handfuls of salt. Let all stand over 
night, then drain through a seive. Scald ^ cup 
celery seed, ^4 ounce allspice, i tea-cup white 
mustard seed, I table-spoonful black pepper, i 
pound brown sugar, 2 table-spoi)nfuls mustard, I 
gallon vinegar, poured over hot. 

CUCUMBER PICKLES. 
To I gallon of soft water add i tea-cup of rock 
salt, heat it boiling hot, pour it over your cucum- 
bers, let them remain in the brine 24 hours, turn 
off the brine, heat it again and turn on the cucum- 
bers the second time, when they will be ready for 
the cider vinegar, which must be poured over 
them cold ; cover them with horse radish leaves to 
prevent mold rising on them, press them under the 
vinegar with a heavy plate, and in a few days 
they will be ready for use, and will keep green and 
bright all winter. 

SWEET GRAPE PICKLES. 
To 8 pounds of fruit use 4 pounds sugar and i 
quart vinegar. Place the fruit in jars. Boil and 
skim the syrup, and pour over the grapes boiling 
hot. Repeat this process 3 or 4 days, then seal 
up and set in a cool dry place. Boil any kind of 
spices in the syrup that suits the taste. 



354 DOMESTIC GUIDE. 

PEACHES PICKLED. 

Take to I gallon of good cider vinega'r 8 pounds 
of cut sugar. Let this dissolve in a large jar. 
Stick a clove into each peach. Put over the fire 
about a quart of the vinegar with the sugar dis- 
solved, and drop in while cold i6 good peaches 
that will just fill a Mason's quart jar. Allow the 
peaches to boil slowly until a fork will stick easily 
through them. You must put in a stick of cinna- 
mon and a little arllspice and cloves tied up in a 
rag. Not too much, for it makes them black. 
Take out and carefully place in a jar one by one. 
Fill with the liquid and screw on the top. 
CHOW-CHOW. 

Two quarts of small white onions, 2 quarts of 
gherkins, 2 quarts of string beans, 2 small cauli- 
flowers, half a dozen ripe red peppers, half pound 
mustard seed, half pound whole pepper, i pound 
ground mustard, and, as there is nothing so adul- 
terated as ground mustard, it is better to get it at 
the druggists ; 20 or 30 bay leaves, and 2 quarts 
of good cider or wine vinegar. Peel the onions, 
halve the cucumbers, string the beans, and cut in 
pieces the cauliflower. Put all into a wooden tray 
and sprinkle well with salt. In the morning wash 
and drain thoroughly, and put all into the cold 
virKgar except the red peppers. Let it boil 20 
minutes slowly, frequently turning over. Have 
wax melted in a deep dish, and as you fill and 
cork up dip into the wax. The peppers you can 
put in to show to the best advantage. 



MISCELLANEOUS DIVISION. 355 



MISCELLANEOUS DIVISION. 



VERMIFUGE FOR CHILDREN. 
Turpentine and essence of anise each half an 
ounce, castor oil and worm seed oil each i ounce. 
Mix — Dose for child i to 2 years 10 to 20 drops 
every 3 hours through the day for 2 or 3 days, 
and then a brisk cathartic. 

NO. 2. 

Santonine half an ounce. From I to 3 grains 
given in a little syrup, followed by a dose of cas- 
tor oil in 2 or 3 days, is good. 

NO. 3. PIN WORMS. 

Salt 2 drams, tincture iron i dram, water 4 
ounces. Mix — Use as an injection twice daily. 

NO. 4. 
Aloes half ounce, rhue 3 drams, water half a 
pint. Mix — Use as an injection 2 or 3 times 
daily. 

NO. 5. 

Tint. mur. ferri i dram, tannin 10 grains, water 
I pint. Mix and use as an injection 2 or 3 times 
daily. 



356 DOMESTIC GUIDE 

TAPE WORM. 

Pumpkin seeds i quart, water 2 quarts. Take 
the skins of the seeds and steep them 4 hours, 
and strain. Take a wine-glassful before breakfast 
each morning for 3 or 4 mornings, and then follow 
with a cathartic. 

NO 2. 

Take sage half pound, steep in 2 pints water,, 
and take a wine-glassful every 3 hours. It will 
often be found to be effective. 

BEE STINGS AND BITES OF INSECTS. 
Borax pulverized i ounce, water i yi pints. Boil 
down to I pint, and then touch the parts every 2 
or 3 hours with a swab dipped in the above, as 
long as there is any itching or irritation. 

NO. 2. 

Aqua ammonia i ounce, water half pint. Mix 
and use as in the above. 

NO. 3. 
Sugar of lead 2 drams, laudanum half ounce, 
tincture golden seal 2 ounces, water half pint. 
Mix — Use as in the above. 

GINGER BEER. 

Water 10 gallons, ginger root pulverized two- 
thirds pound, sugar, lump, 1 2^4 pounds, whites of 
6 eggs, yeast 2 ounces, lemons sliced 10, isinglass 
one-half ounce. Mix the ginger with a little wa- 
ter to get out the , and then strain into the 
balance of the water, in which the sugar has been 



MISCELLANEOUS DIVISION. 257 

dissolved. Soak the isinglass over night, and dis- 
solve with the aid of a little heat. Add the lemon 
well squeezed, and yeast and singlass. Let stand 
for 6 hours, and then skim off the lemon and bot- 
tle for use. 

NO. 2. 

Water 2 gallons, ginger root pulverized 2 
ounces, sugar 2 pounds, cream tartar one-half 
ounce, yeast 8 ounces, lemon sliced i. Put the 
water, ginger and sugar into a kettle and boil for 
half an hour. Then skim and pour into a jar with 
the sliced lemon and yeast and cream of tartar. 
Let stand 24 or 36 hours, and then bottle and cork 
well. 

ROOT BEER. 

Sarsaparilla root and sassafras bark of each }{ 
pound, wintergreen leaf and stem 3 ounces, yeast 
I pint, molasses 1^4 gallons, water 16 gallons. 
Bruise the root and leaves and boil in 5 gallons of 
water to get the strength. Then strain into a keg 
and add the molasses. When cool put in the 
yeast. 

GINGER FOR 

Coffee A sugar 15 pou-ids, ginger root pulver- 
ized 7 ounces, essence of lemon one-half ounce, es- 
sence of cloves I dram, water 1 5 gallons, yeast ^ 
pint. Pour a few pints of water on the ginger and 
steep I hour, and then strain into a tub, in which 
dissolve the sugar with 2 gallons of water warm, 
and add the yeast and essence. Stir and let stand 



358 DOMESTIC GUIDE. 



for 2 hours, and then add the balance of the wa- 
ter and cork tightly, and let stand 2 or 3 days. 

SPRUCE BEER. 
Water i gallon, white sugar one-half pound, oil 
of spruce 20 drops, yeast 3 ounces. Put the oil 
into a suitable jar, and, having brought i quart of 
the water to a boiling heat, pour it upon the oil, 
and then add the sugar and balance of the water, 
with also the yeast. Then cover and let stand 2 
or 3 hours until it commences to work. Then bot- 
tle for use. 

BLACKING LIQUIDS FOR BOOTS AND 

SHOES. 

Molasses 4 ounces, sweet oil ^ ounce, ivory 
black 5 ounces, vinegar 4 ounces. Mix thoroughly 
and bottle for use. Apply to boots or shoes with 

a bit of sponge. 

NO. 2. 
Alcohol I pint, tincture of iron 4 ounces, pul- 
verized nutgall 2 ounces, extract logwood 3 
ounces, ink powder I paper. Mix and shake 2 or 
3 times daily for 10 days, then it is ready for use. 

CEMENT FOR MENDING BOOTS AND 

SHOES. 

Chloroform 4 ounces, gutta-percha sufficient to 
make of the consistence o f honey. Prepare the 
patch by paring the edges thin, then scrape off the 
leather to remove dirt and grease, then warm the 
cement and apply by pressing it down smoothly 
and the work is complete. This is only fit for 



MISCELLANEOUS DIVISION.' 359 

light work. This receipt has sold a number of 

times for ;^5.oo. 

NO. 2. 

Raw gutta-percha i ounce, resin I ounce, bisul- 
phuret of carbon I pound. Dissolve the gutta- 
percha in the bisulphuret then add the resin ; when 
all is dissolved bottle for use. 

CEMENT FOR UNIVERSAL USE WHERE 

DARK COLOR IS NO OBJECTION. 

Common pitch 2 pounds. 

Gutta-percha i pound. Melt and pour into cold 
water until cold, then wipe dry and keep for use, 
melting as much as is needed each time used 
This will hold wood, glass , stone, iiory, percelain, 
parrhnent, leather^ hatr, paper, woolen, cotton, feath- 
ers, etc. , etc. 

The above receipt was once sold for ;^25.oo, and 
has been sold by street men very extensively 
throughout the United States and Canada. It is 
undoubtedly one ot the very best made for general 
purposes. 

INDIGO COMPOUND FOR BLUE. 

Cochineal, muriate of tin of each i ounce, cream 
of tartar ^ ounce, goods I pound. Mix as fol- 
lows : 

Put into an iron kettle i pail full of soft water to 
I pound of goods, when it is lukewarm put in the 
cochineal, when it is scalding hot put in the mur. 
of tin and cream of tartar, and then put in the 
goods, which should be wet from rinsing, and boil 



360 DOMESTIC GLIDE. 



for I hour. Stir or handle frequently to prevent 
spotting, then take out and rinse in clear water 
until dry. 

COLORING ACID. 

Sulphuric acid, muriatic acid of each 3 ounces, 
prepared tin i ounce. Put the sulphuric acid into 
a glass jar, then slowly add the muriatic acid, 
after which put in the tin a little at a time. 

CRIMSON. 

Alum, cream of tartar of each i ounce, cochineal 
y^ ounce, to the pound of goods. Fill \'our kettle 
with water, add the cochineal and goods, bring the 
water to aboil for ^ an hour and then take out the 
goods and air them. Cool the dye and add the 
alum and cream of tartar, put the goods in again 
and boil for i hour; if not dark enough add a 
little saleratus or soap. Wash clean and dry. 

MADDER RED. 

For each pound of goods use : 

Alum 4 ounces, cream of tartar 2 ounces, mad- 
der one-half pound, bran one-half bushel. Put 
the bran into a barrel and put on as much hot 
water as the bran will take up, let it stand until it 
sours, then press out all the w^ater, and use it, the 
the water thus obtained for the dye. Boil the 
goods for 2 hours with the alum and tartar, wnth 
water enough to cover the goods, then empty the 
kettle and rinse the goods. Fill the kettle now 
with the bran water and add the madder; as soon 
as it is lukewarm put in the goods and stir con- 



MISCELLANEOUS DIVISION. 36 1 

stantly for ^ an hour, then take them out and air 

them, then put them in again and let the water 

come to a boiHng point, then take out, wash, rinse 

well and dry, and you will have a beautiful bright 

color. 

YELLOW WITH FUSTIC. 

To each pound of goods : 

Alum 4 ounces, cream of tartar i ounce, fustic 
7. pound. Boil the goods i hour with the alum 
and tartar, with sufficient water to cover the goods, 
then empty the kettle and fill with clean water and 
put in the fustic and boil the goods i hour. Wash» 
rinse and dry. 

DARK GREEN. 

Color the goods a good yellow, and then add to 
the dye indigo compound to the shade required to 
obtain, always taking out the goods when an ad- 
ditional dye is put in to prevent spotting the 
goods. 

GREEN ON WOOLEN GOODS. 
Take i pail full of hickory bark and boil in wa- 
ter sufficient to cover for 2 hours. Then add blue 
vitriol 2 ounces for each pound of goods. Dissolve 
the vitriol before putting it in. Boil the goods i 
hour and air them and boil again. If not ^reen 
enough add alum 2 ounces, and boil again with 
more bark also. 

BLUE. 

To each pound of goods, alum 4 ounces, cream 
tartar 2 ounces. Boil i hour, take out and air, 



362 • DOMESTIC GUIDE. 



rinse and refill the kettle, and bring to a scalding 
heat, add indigo compound or chemic until the 
color suits. 

PRUSSIAN BLUE. 
For each pound ot goods, oil of vitriol and pru- 
siate of potash 2 ounces each, crude tartar 4 
ounces. Put the above ingredients into a kettle 
with water enough to cover the goods. Let the 
water become lukewarm for 2 hours, and then boil 
half an hour, and you will have a beautiful color. 
To make more durable add 4 ounces alum and 
clean water, and boil again for i hour. If not dark 
enough add logwood and boil again to suit. 

TAN COLOR. 

For each pound of goods, camwood 4 ounces,, 
madder 2 ounces. Boil 10 minutes and then put 
in the goods and boil i hour. Then add copperas 
one-half ounce, and boil half an hour longer, and if 
not dark enough add more copperas and boil again. 

SNUFF COLOR. 

For each pound of goods, camwood 2 ounces, 

fustic half pound. Boil the camwood and fustic 

half an hour in sufficient water to cover the goods, 

and then put them in and boil i hour. Take out 

the goods, and add blue vitriol one-half ounce and 

copperas i ounce, and boil the goods i hour and 

rinse well. 

DARK BROWN. 

For each pound of goods, camwood 4 ounces,, 
fustic one-half pound. Boil half an hour and thea 



MISCELLANEOUS DIVISION. 363 

put in the goods and boil i hour. Then add blue 
vitriol half ounce, copperas 2 ounces, and boil I 
hour and rinse. 

MADDER BROWN. 
For each pound of goods, 2 ounces each of mad- 
der and camwood, fustic 4 ounces, and boil half 
an hour. Then boil the goods half an hour, take 
them out and air, and then boil I hour. Now add 
blue vitriol and copperas of each I ounce, and boil 
I hour more. If not dark enough add more cop- 
peras and boil again. 

LONDON BROWN. 

For each 20 ounces of goods camwood 7 
ounces. Boil the goods and camwood together 
for 2 hours, and then add blue vitriol 2 ounces and 
boil half an hour. If not dark enough add more 
vitriol and a little copperas and boil again. Where 
a very dark brown is desired add 4 ounces of soap. 

WINE COLOR. 

For each pound of goods, camwood 7 ounces, 
and boil half an hour. Then put in the goods and 
boil I hour, and then add blue vitriol 3 ounces, and 
boil half an hour. If not dark enough add more 
vitriol and boil again. 

MAROON OR BROWNISH CRIMSON. 

For each pound of goods, blue vitriol i ounce, 
and boil the goods in it half an hour. Then add 
cudbear i ounce, and boil half ?n hour. If not 
dark enough add more cudbear. Of course in all 
cases have water enough to cover the goods. 



364 DOMESTIC GUIDE. 

BLACK. 

For each pound of goods, logwood chips one- 
half pound, madder i ounce, fustic one-half ounce. 
Boil for I hour, and then boil the goods in it i 
hour. Then take out and then add copperas i 
ounce. Then boil halt an hour, and then take out 
the goods and add copperas again y^ ounce and 
saleratus i ounce ; then boil the goods another 
half hour, then take out and rinse well in a good 
strong soap-suds. 

BLACK ON WOOLEN. 

White oak, butternut, and black-walnut bark, of 
each I peck. Boil them i hour, then put in the 
goods and boil I hour, then take out the goods and 
bark and add 2 ounces of copperas and boil again 
I hour. 

NO. 2. 

Witch hazle, soft maple and black oak barks, of 
each one and one-half pecks ; now boil the bark i 
hour, then put in the goods and boil i hour, then 
take out the goods and remove the bark ; add cop- 
peras I ounce, blue vitriol one-half ounce, and boil 
goods again one-half an hour. 

To recolor old shawls and other old goods. — 
When it is desired to color black, the old colors 
need not be extracted, but simply dip them into 
the coloring after first having been washed clean ; 
boil of course as other goods. But the old colors 
must be first extracted if a brown color is desired. 
That may be done in the following manner : 



MISCELLANEOUS DIVISION. 36$ 



For each pail full of water, boiling hot, add 2 
ounces oil of vitriol and put in the goods lo min- 
utes. If the color does not yet start, add another 
ounce oil of vitriol and put the goods in again for 
ID minutes, continuing the process until the color 
is all out ; then the goods may be treated like any 
other goods. 

TO COLOR COTTON GOODS. 

The following rules must be observed : To give 
permanent and bright colors to cotton goods the 
preparation must be different. Make a liquid with 
sumac and white oak bark, one-half peck to each 
pail of water, always add as much water as evapo- 
rates, then put the goods into this liquid and apply 
a gentle heat for 3 hours, then dip into copperas 
water warm, 4 ounces to the pailful, then in warm 
lime water, 2 pounds of lime to the pailful of 
water, then put them in the sumac liquid again 3 
hours, warm gently, wring out in passing from one 
liquid to the other. Now they are ready to take 
on any color desired. 

BLACK. 

To each pound of goods, logwood chips 8 
ounces, white oak bark 4 ounces. Boil i hour and 
now dip the goods in this ^ hour, take out, cool 
and dip again. 

GREEN. 

Prepare the goods as stated above, and then dip 
them in the following, to suit: 

Sulphuric acid 6 ounces, indigo I ounce, water 



366 DOMESTIC GUIDE. 



I pailful. If more liquid is required, make in the 
same proportion as above indicated and you will 
get a nice green. If a deep color is desired add 
more of the acid and indigo in the same pro- 
portions. 

TAN COLOR. 

Sumac, yellow and white oak barks i peck each 
to I pail water. Boil for 2 hours, and put the 
goods in this liquid and let stand for 2)^ hours. 
Then dip the goods into copperas and lime water, 
made as above stated, and continue the process 
until the color is satisfactory. 

YELLOW. 

For I pound of prepared goods, i^ ounces 
sugar of lead, dissolved in boiling water, bichro- 
mate of potash I ounce, dissolved in cold water. 
Then dip the goods into the hot lead water, 
wring well, and dip into the potash water, and al- 
ternate until the color is satisfactory. 

ORANGE. 

To make a beautiful orange color take the yel- 
low goods colored as above, and dip them into 
lime water until the color suits. 

DRAB. 

Bichromate of potash one-half pound to a pailful 
of water for prepared goods for half an hour, and 
then into 4 ounces catechu (4 ounces to the pail 
of water), boiled and used hot for half an hour, 
the potash water to be used cold. The shade 



MISCELLANEOUS DIVISION. 367 

must depend upon the number of times the pro- 
cess of dipping is continued. 

PURPLE. 

Color the prepared goods a h'ght blue, and then 
dip them in logwood dye till the shade suits. 

DRAB OR BROWN. 

White ash bark ^ peck, water i pailful. Boil 
an hour, and then remove the bark and boil the 
goods in this water i hour. Then darken by dip- 
ping into copperas water (4 ounces to the pailful) 
until the colors suit. 

YELLOW DRAB. 

Soft maple bark i peck, yellow oak one- 
half peck. Boil i hour, and then take out the 
barks and boil the goods i hour. Darken with 
copperas water (4 ounces to the pailful) until the 
shade suits. 

SLATE DRAB. 

Witch hazel i peck, logwood extract 2 
ounces. Boil i hour, then remove all the bark, 
and boil the goods i hour. Then darken with 
blue vitriol, i ounce copperas (i ounce to each 
pailful of water), dipping into this water until the 
desired shade is obtained. 

MADDER DRAB. 

Madder 2 ounces, white ash bark i peck, to 
the pound of goods. Boil for i hour. Take out 
the bark and boil the goods i hour. Darken with 
copperas water, using first i ounce to each pailful 



368 DOMESTIC GUIDE. 



ot water, and dipping until the shade desired is 
obtained. 

RED DRAB COLOR. 

White oak bark i peck, camwood one-half 
pound. Boil i hour, and then boil the goods i 
hour after removing the bark. Now remove the 
goods and add copperas and blue vitriol, i ounce 
each, and boil the goods again. If not sufficiently 
dark add more copperas and blue vitriol. 

DARK BLUE ON WOOL. 

For each 5 pounds wool, bichromate potash 2 
ounces, alum i ounce, with water enough to cover 
the goods. Boil i hour. Take out and rinse. 
Throw away the coloring water and put in clean 
water, and 2^ pounds of logwood chips sewed up 
in a cloth, and boil i hour. Then the wool is put 
in and boiled i hour. Then remove, air, wash 
clean and dry. 

GREEN ON WOOL OR SILK. 

Prussic acid 3 ounces, sulphuric acid one-half 
ounce, to every pail of water and pound of goods. 
Then add the carmine of indigo (imported) suf- 
ficient to make any shade of green desired. For 
silk add a little alum. 

PINK ON SILK. 

Brazil wood 2 ounces, muriate of tin i ounce, 
water i gallon. Add gentle heat and handle or 
stir the goods all the while. When the desired 
shade is reached take out, wash in clean water, . 



MISCELLANEOUS DIVISION. 369 



and rinse in soap-suds. This will give the desired 
blue tinge. 

YELLOW FOR CARPET RAGS. 
To every 3 pounds of rags or cloth, sugar of 
lead 6 ounces, dissolved in hot water in a brass 
kettle ; 3 ounces bichromate of potash, dissolved in 
a cup of cold water. Have just water enough in 
each case to cover the rags. Dip into the lead 
water, then wring out dry each change that is made, 
then into the potash, and continue the process un- 
til the color suits. It takes very quick. 

ORANGE. 

Dip these yellow rags in lime water hot, and 
wring and rinse. Gives a very pretty orange. 

GREEN. 

The yellow rags dipped into the blue die makes 
a beautiful green. Of course the blue must be 
quite hot. 

BLUE. 
Three pounds of rags will take copperas 3 ounces, 
with water sufficient to cover the rags, in an iron 
kettle. Boil half an hour. Then in a brass kettle 
put prussiate of potash 2 ounces. After the pot- 
ash is dissolved add oil of vitriol I ounce, and dip 
the rags in this with heat. 

HULLED CORN. 

Take white ley or lye, and boil the quantity of 
corn desired until the hull will come off by wash- 
ing. Then boil until perfectly cooked, and then 



370 DOMESTIC GUIDE. 

take off and wash thoroughly in clean water, and 
it is then ready for use. 

FRIED HOMINY. 

Boiled hominy, add salt, butter and cream to 
suit. One or two eggs is also added to make it 
rich. Cut in slices and fry on a griddle. 

TO TAKE OFF FRECKLES. 

Rose water i pint, alum and lemon juice of each 
I ounce. Mix and apply at bed-time. 

NO. 2. 

Tincture benzoin 4 ounces, tincture of tolu 2 
ounces, oil of rosemary i dram. Put i tea-spoon- 
ful of this mixture to rose water 4 ounces. 

NO. 3. 
Flake white 2 ounces, bay rum and rain water of 
each one-half pint, glycerine and vinegar of rouge 
of each ]^ ounce, oil of bergamot one-half dram. 
Use with a small piece of sponge. 

CURRANT WORMS. 
When worms appear dust onto the bushes well 
powdered white hellebore. One application will 
be sufficient for one set of worms. Sure cure. 

HAIR DYE. 
Alcohol 1 ounce, gallic acid I dram, water 4 
ounces. Mix — The acid is put ,into the alcohol 
until dissolved, and then add the water and cork 
for Use. 

NO. 2. 

Aqua ammonia i ounce, nitrate of silver 2 



MISCELLANEOUS DIVISION. 37 1 

drams, water i ounce. Mix — Cork well and keep 
in a dark place for use. The light spoils the mix- 
ture. 

NO. 3. 

Water 4 ounces, sulphuret of potash one-half 
ounce. Mix — This will lose its strength soon, 
and must be kept well corked. 

HAIR RESTORATIVE. 

Alcohol I quart, castor oil 3 ounces, glycerine 2 
ounces, tincture arnica 2 ounces, oil of lavender 
and tincture of bergamot of each y^ ounce, tinc- 
ture cantharides ^ ounce. Mix — Use as a restor- 
ative 3 times a week. 

NO. 2. 

Alcohol I pint, camphor gum 2 ounces. 
Mix — Apply daily with a piece of sponge until the 
head is clean, and then once or twice a week. 

HAIR RESTORATIVE. 

Alcohol I pint, rain water i pint, aqua ammonia 
I ounce. 

Mix. — Wet the head thoroughly and rub well to 
the roots of the hair daily, will be found the best in 
the world. This was sold many times for $5.00. 

NO. 2. 

Elder-flower water, sherry wine of each yi pint. 

Mix. — Wash the head twice a week with warm 
soft water, using a fine brush and apply the restor- 
ative daily. 

NO. 3. 

Soft water i pint, bay rum one-half pint, 



372 DOMESTIC GUIDE. 



aqua ammon. i ounce, glycerine one and one-half 
ounces. 

Mtx. — Keep well corked and in a cool place. 

HAIR TONIC. 

Tincture of cantharides 2 drams, quinine one-half 
dram, mur. of ammonia 2 scruples, glycerine, 
4 ounces, cologne 4 ounces, and distilled water 
4 ounces. This has had a great reputation where 
there is itching and irritation to the scalp. 

NO. 2. 

Glycerine and bay rum, of each i ounce, tincture 
cantharides i ounce, aqua, ammon. one-half ounce,, 
rose water one-half pint. 

Mix. — Apply to the head daily, rubbing well 
into the roots of the hair. 

HAIR DRESSING. 

Castor oil 4 ounces, oil of bitter almonds and 
tincture of cantharides, of each one ounce, oil of 
bergamot one-half dram, alcohol i pint. Mix and 
use daily. 

POMADE FOR HAIR. 
Castor oil six and one-half pints, alcohol three 
and one-half pints, spermaceti one and three- 
fourths pounds, oil of cinnamon three-fourths 
ounce, bergamot 2 ounces, oil nutmeg, oil almonds,, 
oil lavender, of each one-half ounce, oil citronilla 2 
ounces. Melt the spermaceti in the castor oil,, 
then having mixed the other oils with the alcohol, 
add all together. One-sixth of the above amount. 



MISCELLANEOUS DIVISION. 373 

can be made if desired. This is a very pleasant 

hair pomade. 

NO. 2. 

White wax one and one-half ounces, glycerine 2 
ounces, castor oil 12 ounces, oil of lemon 5 drams, 
oil bergamot 2 drams, oil of lavender, alcohol and 
water, of each i dram, oil of cloves 10 drops, an- 
natto 10 grains. Dissolve the wax with one- 
fourth of the castor oil by means of heat, and rub 
it up with the remainder of the oil and glycerine 
till it is cool, then add the other oils. Dissolve 
the annatto in water and add the alcohol and stir 
all until it is thoroughly mixed. Use the best 
castor oil and use as little heat as possible, as heat 
will develop the smell of the oil. 

POMADE RESTORATIVE. 

Almond oil ^ pound, white wax one-half 
ounce, pure lard 3 ounces, aqua ammonia 2 
drams, oil of lavender and cloves each i dram. 
Place the oil, wax and lard into a jar and place it 
in boiling water until all is melted. Then remove, 
and when it begins to stiffen stir in the other in- 
gredients. Apply this to the scalp at night only, 
and do not use combs or stiff brushes, as there is 
danger of injuring the young and growing hairs. 

HAIR CURLING MIXTURE. 

Borax pulverized i ounce, gum arable pulver- 
ized one-half dram, hot water i pint. Mix and 
stir until dissolved, and then add spirits of cam- 
phor I y?, ounces. Dampen the hair with this in 



374 DOMESTIC GUIDE. 

the evening, and put up in tins in the usual way, 
and it will give great satisfaction. 
HAIR OIL. 

Lard oil I y^ pints, alcohol 2 ounces, bergamot 
one-half ounce, oil cloves ^ ounce, oil citronella 3 
drams Mix and let stand 2 or 3 days, and then 
it is ready for use. 

NO. 2. 

Hens' oil i pint, citronella one-half, bergamot i 
dram, oil cloves 2 drams. Mix — Use 2 or 3 times 
a week. 

NO 3. 

Cologne and alcohol one-half pint, oil of verbe- 
na I dram, oil cloves 2 drams, oil bergamot one- 
half ounce. Mix and after 2 days use. 

FOR THE HANDKERCHIEF. 

Alcohol I quart, oil rosemary one-half ounce, 
oil lemon and oil balm of each ]^ ounce, oil mint 
7 drops, spirits of rose and orange flowers of each 
^ pint. Mix well and it is ready for use. 
SHAMPOO FOR REMOVING DANDRUFF. 

Alcohol I pint, rain water 3 pints, tincture of 
cantharides one-half ounce, carb. ammonia, i 
ounce, carb. of potassa i ounce, oil bergamot i 
dram. Mix — Put the oils into the alcohol and 
dissolve the carbonates in the water, and mix all. 
Use twice a week, rubbing down well to the roots 
of the hair. This is to be used where the hair and 
dandruff fall out upon the collar. 



MISCELLANEOUS DIVISION. 3/5 

FOR HEADACHE. " 

Bromide of pot 2 drams, flld. ext. bell, one- half 
dram, distilled water 4 ounces, aqua ammonia 2 
drams, watermelon seed extract 3 drams. Mix — 
A tea-spoonful to be given every 2 hours until re- 
lief is obtained. 

HICCOUGH REMEDY. 
Essence of lemon 4 ounces, syrup simplexus 2 
ounces. Mix — To be taken in tea-spoonful doses 
every half hour until relief is obtained. 

PERFUMES FOR THE SICK CHAMBER. 

Cinnamon and allspice of each one-half ounce, 

gum benzoin pne-fourth ounce, cloves 2 drams, 

nutmeg i ounce, sandalwood and wintergreen of 

each 3 drams; pulverize all thoroughly and mix 

well, and when wanted to fumigate a sick room 

put a tea-spoonful on a hot griddle or shovel and 

let it burn in the room. If all the ingredients are 

not obtainable any one or two of them may be left 

out. 

INK BLACK. 

Soft water i gallon, nut-galls i pound, copperas, 
gum arable of each 2^^ ounces. Boil the nut- 
galls 3 hours in the water and add boiling water to 
make up for the evaporation. Dissolve the other 
ingredients by themselves, and add to the nut- 
gall water, after it has been strained. 
INK BLUE. 

Blue Aleppo galls 4^ ounces, cloves i dram, 
water 40 ounces, sulphate iron i yi ounces, sulphu- 



376 DOMESTIC GUIDE. 



ric acid ^ dram, indigo jounce. Put the galls 
and cloves into the water and let them stand 2 
weeks, then dissolve the other things and add. 
Then filter through paper and bottle for use. 

INK. 

Ext. logwood 30 grains, crystal soda 7 grains, 
water i ounce. Boil until dissolved, then while 
stirring, add 30 grains of glycerine, chromate of 
pot. I grain. Dissolve. Gum arable 4 grains. It 
is then ready for use. 

INK FOR DEEDS AND RECORDS TO 

LAST. 

Gum copal pulv. 20 grains, lavender oil 3 drams. 
Dissolve with gentle heat, then add lamp black 3 
grains, indigo pulv. i grain. 

INK. 

Water 18 ounces, shellac 2 ounces, borax i 
ounce. Boil until dissolved, then cool and filter 
and add i ounce gum arable, dissolved in 2 ounces 
of water, to which add pulverized indigo and lamp- 
black of each 3 grains. 

RED INK. 
Brazil wood 2 ounces, water 2 quarts. Boil and 
strain, then add one-half ounce of chloride of tin, 
gum arable i dram, then evaporate to 16 fluid 
ounces. 

INK BLUE. 
Indigo sulphur 3 ounces, water i gallon. Boil 
for ^ of an hour. 



MISCELLANEOUS DIVISION. 37/ 



NON-CORROSIVE BLACK INK. 

Nut-galls bruised 3 ounces, gum Senegal i 
ounce, copperas i ounce, aqua ammon. one and 
one-half drams, alcohol one and one-half ounces, 
rain water i quart. 

Mix by gentle heat for i hour, then filter and it 
is ready for use. 

INK FOR MARKING. 
Aqua ammonia 2 ounces, carmine 10 grains, 
nitrate of silver 15 grains. Mix with gentle heat. 
INK YELLOW. 
French berries i ounce, alum one-half ounce, 
gum arable }^ ounce, soft water one-half pint. 
Mix and boil all for i hour, then filter, and it is 
ready for use. This is used for tracing. 

INK RED FOR MARKING LINEN. 

Vermilion one-half ounce, salt of steel i dram. 
The salt of steel is ''Griffith's Mixture." Rub 
them up with flax-seed oil thick for type or plate 
and thin for brush. 

VARNISH FOR HARNESS. 

Boiled linseed oil i gallon, burned umber one- 
half pound, asphaltum 3^ ounces, turpentine suf- 
ficient to thin it properly. Grind the amber with 
a little of the oil, melt the asphaltum by heat, 
then add the umber mixture and balance of the 
oil, and boil, and when cool add the turpentine as 
above. Apply to carriage tops and harness with 
a. piece of sponge on a wire. 



378 DOMESTIC GUIDE. 

MUCILAGE FOR LABELS. 
Rye flour one-half pound, white glue i pound, 
turpentine i ounce, flaxseed oil one-half ounce, 
varnish i ^ ounces. Mix — This will resist the 
dampness or water. 

TOOTH POWDER. 

Prepared chalk i ounce, borax pulverized I 
dram, rose oil 5 drops. Mix thoroughly and keep 
well covered for use. Wash the teeth twice a day 
with soft water and soap. Use a brush, and then 
apply the powder with the brush and a little wa- 
ter. 

NO. 2. 

Prepared chalk i ounce, gum camphor finely 
powdered i grain, oil of citronella one-half dram. 
Mix and use with a fine brush once daily. 

WARTS TO CURE. 

Muriatic acid one-half ounce, oil of turpentine 

20 drops. Mix — Touch the wart every 4 hours 

until it gets loose, and then wait a few days and it 

will drop out. 

NO. 2. 

Sal ammoniac 2 drams, water 6 ounces. 

Mix — Moisten the wart 3 or 4 times for 2 weeks. 

Will often cure. 

NO. 3. 

Nit. silver 30 grains, aquae pure 2 ounces. 
Mix — Apply to the wart every 4 hours. Put 
sweet oil or other grease all around the wart to 
protect the parts from the effects of the silver. 



MISCELLANEOUS DIVISION. 379 

NO. 4. 

Nitric acid i ounce. Apply with a camel hair 
pencil twice daily until the wart begins to loosen. 
Then it will drop out in a few days. 

ANTS TO DESTROY. 
Take a large sponge, wash it well, and press it 
very dry. By doing so it will leave the little cells 
open Sprinkle some white sugar finely powdered 
over the sponge and lay on the shelf where the 
ants frequent. Two or three times a day take a 
bucket of hot water to the shelf carefully and drop 
the sponge into it, and you will slay them by the 
thousands in this way, and very soon rid the place 
of these pests entirely. 

APPLE BUTTER WITHOUT APPLES. 

Take grape juice and boil it down to one-quar- 
ter, and slice in peaches. It is said that this is 
"good to eat." It should be cooked a little after 
the peaches are applied. 

PUMPKIN BUTTER. 

Cut good ripe pumpkins in slices, skins and all, 
for say i hour. Then express the juice and boil 
down to the consistency of boiled cider, and then 
add nicely pared pumpkin cut in small pieces. 
Then boil down to the proper consistence, con- 
stantly stirring to prevent burning. This should 
be kept in a cool place and well covered to pre- 
vent souring. This is very good, especially in the 
absence of apples and peaches, and is worth try- 
mg at all events. 



380 DOMESTIC GUIDE. 

APPLE BUTTER. 

Have a large brass kettle nicely cleaned by put 
ting in a little vinegar and salt, and rubbing dry 
with a fine piece of flannel. Fill the kettle with 
new cider (made from sweet applesj that has not 
began to work or ferment, and as it begins to boll 
skim well, and skim every time that additional 
cider is put in when it begins to boil. If the ket- 
tle will hold 30 gallons i ^ barrels of cider can be 
boiled into it. When the cider is all in that you 
desire to make, the apples having been pared, 
quartered and cored — sweet apples are the best — 
at the rate of i^^ bushels to the barrel of cider, 
dip out enough cider to admit the apples, and con- 
tinue to boil until all the cider has been added, and 
from the time the apples are all in let the boiling 
be slow and the stirring constant, until there is 
but 10 gallons at most. To stir the apple butter 
while making it is best to take a board 2 or 3 
inches wide and bore an inch hole through one 
end of it, and round off the other end to fit the 
bottom of the kettle, the hole being bored so as 
to allow a handle to pass over the top of the 
kettle, while the lower end stands on the bot- 
tom of the kettle, which will enable one to 
stand back 2 or 3 feet from the fire, for unless the 
stirrer is kept moving the butter will burn, and it 
is then spoiled. Dip while hot into stone jars, 
and when cold cut white paper to fit into the jars 
right down on the butter, and wet these papers in 



MISCELLANEOUS DIVISION. 38 1 

whiskey before putting m, and the work is com- 
plete. Very nice. 

CIDER APPLE SAUCE. 

Boil 3 barrels cider to i and keep for the pur- 
pose. Then as needed, stew the apples in the cider, 
not enough to dissolve the apples, but leaving the 
quarters whole. This is very nice, and the boiled 
cider kept in this way makes an excellent addition 
to mince pies, cider cakes, etc. ; also in warm 
weather, a little put into cool water makes a very 
agreeable drink for the sick. 

APPLES SPICED. 

Take nice tart apples pared and dried 8 pounds, 
sugar three and one-half pounds, vinegar i quart, 

cinnamon bark ground I ounce, cloves unground 
one-half ounce. Boil the sugar, vinegar, and spices 
together, put the apples in when boiling an»d let 
them remain until tender, or about 20 minutes, 
then take them out and put them in jars. Boil 
down the syrup until it is thick and pour it over. 

APPLE PARINGS DRIED FOR JELLY. 

Nice fall apple parings may be dried on plates 
for one day under a cook stove and then in the 
sunshine. They make excellent jelly and no one 
will regret the trouble it takes. Proceed to make 
the jelly as in other cases. 

BEE MOTHS, TO DESTROY. 

Molasses mixed with vinegar equal parts, placed 
in a pan and set near the hive at night and remove 



382 DOMESTIC GUIDE. 



in the morning, will prove an excellent trap ; the 
moths will get in at night. The trap must be 
taken away before the bees begin to fly, or they 
will get daubed with it. 

NO. 2. 

Take a shallow dish and put some lard oil in it 
then place a wick in the center, not too large a 
wick, and light it. The moth will go for the light 
before he will for the hive and falling into the oil 
he is destroyed. At night is the time when the 
moth commits his depredations and therefore these 
traps may be set and taken away again while the 
little workers are taking their rest. 

BAKED BEANS. 

Put the beans to soak early in the evening in a 

dish large enough to admit of plenty of water. 

Change the water at bedtime, next morning 

early parboil 2 hours, then pour off nearly 

all the water. Take raw pork scorched a little, 

put the beans into a deep dish, put the pork in the 

middle, sinking it down so that it is just level with 

the top. Add a little molasses and bake 4 or 5 

hours, raise the pork a little toward the last, so as 

it will get a little brown. 

WATER-PROOF DRESSING FOR COARSE 

BOOTS. 

Tallow 12 ounces, beeswax 6 ounces, resin i 
ounce, neatsfoot oil and castor oil of each 2 
ounces. Mix by heat and apply hot or heat in by 
the fire. Apply once in 8 or 10 days. 



MISCELLANEOUS DIVISION. 383 

POLISH LIQUID FOR BOOTS. 

Molasses 4 ounces, sweet oil ^ ounce, ivory 
black 5 ounces, vinegar 6 ounces. Rub the first 
three articles together until the oil is all obliterated, 
then stir in gradually the vinegar, until all is thor- 
oughly mixed, then bottle for use. Apply with a 
sponge to the leather when clean and dry. 

OIL POLISH FOR BOOTS AND SHOES. 

Ivory black one-half pound, molasses ^ pint, 
sweet oil, oil of vitrol of each i ounce. Mix the 3 
first articles thoroughly together, then add the 
vitrol, stirring briskly while boiling, and be sure to 
get the vitrol thoroughly mixed, as upon this de- 
pends the polishing qualities of the compound. 

CEMENT FOR MENDING LEATHER. 

Gutta-percha i ounce, resin i ^ ounces, bisul- 
phuret of carbon i pound. Dissolve the gutta- 
percha in the bisulphuret, then add the resin. 
When all is dissolved then bottle for use. The 
leather must be clean and scraped a little to make 
it adhere. 

HOW TO KEEP CIDER. 

To 63 gallons add i J^ gallons good brandy or 
rum, with 2 ounces powdered catechu dissolved in 
water, 7 pounds moist sugar, one-half ounce bit- 
ter almonds and cloves, and 4 ounces mustard 
seed. These must all be mixed through the cider 
and occasionally stirred for 3 or 4 months, when it 
is ready for use. 



384 DOMESTIC GUIDE. 



TO - KILL CATERPILLARS ON TREES. 
Tie a rag on the end of a pole long enough to 
reach the nest. Wet the rag with kerosene oil and 
set fire, and hold under the nest, which is soon 
burned, and the insects fall down in and through 
the fire and are destroyed. 

COLORED LIGHTS. 

RED FIRE. 

Nitrate of strontia 9 drams, chlorate of potash 
lyi drams, shellac 3 drams. Mix and pulverize. 

GREEN FIRE. 

Nitrate of baryta 9 drams, chlorate of potash 
I ^ drams, shellac 3 drams. Mix. 

BLUE FIRE. 

Ammonium sulphate of copper I ounce, chlorate 
of potash ^ ounce, shellac i dram. Mix — The 
shellac should always be well pulverized. The 
articles must be thoroughly mixed, but it must be 
borne in mind that the chlorate of potash must not 
be rubbed hard, as it explodes. 

COLOGNE FOR THE HAIR. 

Oil lemon, neroli oil, orange oil, rose geranium 
oil, of each 15 drops, tincture of cardamom i ounce, 
cologne alcohol I pint. Mix — Bottle and keep 
well corked. 

NO. 2. 

Oil bergamot 40 drops, oil of neroli 12 drops, 
oil of orange 25 drops, oil of rosemary 10 drops, 
essence of lemon i dram, alcohol one-half pint. 
Mix — Bottle and cork well. 



MISCELLANEOUS DIVISION. 385 

NO. 3. 

Oil bergamot, oil of lemon, oil lavender, oil of 
neroli, oil of rosemary, of each one-half ounce, 
magnesia one-half ounce, musk lo grains, alcohol 
2 quarts. Mix and shake well and filter through 
filtering paper. 

CUCUMBERS— SALTING, LONG KEEPING 
AND PICKLING. 

Cucumbers for pickling should not be allowed 
to grow very large. Cut from the vine with a 
knife, lest a piece be torn off, and the pickle begin 
to soften or decr^y at that point. When carefully 
cleaned, so as not to bruise, put a layer of half an 
inch in the bottom of a barrel or keg, then a layer 
of cucumbers, and so on, alternating a layer of 
cucumbers and salt. When the morning cutting 
has all been put in lay a cloth over them, and the 
next "morning go on in the same way, until the 
barrel is full. No water is to be put on. When 
all are in put on a board to fit in the barrel close - 
ly, and weigh it down with a stone. There will 
water enough come from the cucumbers to make 
sufficient brine if they are laid closely in the bar- 
rel, and they will keep better than if water has 
been put over them. But in a week from the time 
they are all in, if they are not covered with brine, 
enough may be added to cover them. If kept in 
a cool cellar they will undoubtedly keep for many 
years, and may be shipped any distance if the bar- 
rel is full and well headed. Large quantities are 
put up in this way for distant markets, and 



386 DOMESTIC GUIDE. 

shipped with perfect impunity, and they are thor- 
oughly salted. 

TO MAKE CUCUMBER PICKLES. 
Take as many as desired from the salted pickles 
and put them into fresh water, and soak them 4 or 
5 days, changing the water morning and evening 
until they are sufficiently freshened, and then 
drain off all the water and pour over them scalded 
spiced vinegar, or use common vinegar, and put in 
peppercorns, allspice, cloves, etc., or not, as you 
please. The better the vinegar the better the 
pickles, and if at any time they become mouldy or 
lose their sharpness take off the scum, pour off the 
vinegar, and re-scald and put over them again, or 
throw away and put new on. Some persons 
recommend a table-spoonful of alum and a cup of 
salt to each gallon of vinegar, claiming that alum 
makes the pickles more brittle and of a deep green 
color. If at any time there be any soft ones found 
they should be thrown away. If the pickles are 
made in warm weather (that is, put into the vine- 
gar) they will need a great deal of care, especially 
if put up in considerable quantities, and a re-scald- 
ing or a renewal of vinegar, unless put up air 
tight. No danger of using too much salt, and it 
should be the best quality for the process of pre- 
serving or salting in the first instance. They will 
require more soaking, that is all. 

DANDRUFF TO REMOVE. 
Sulphur I ounce, rain water i quart. Mix and 



, MISCELLANEOUS DIVISION. 387 

let stand 8 days, shaking every day. On the 
ninth day pour off the clear water, leaving the sul- 
phur in the bottom of the vessel. Use this clear 
water every morning, and the effect will be very 
satisfactory. The dandruff will disappear and the 
hair assume a clean and glossy appearance. New 
hair will come in, and you will have abundant rea- 
son to be thankful for having seen this. 

DRY EARTH 

as a disinfectant probably has no peer. Put into 
privy vaults and cesspools, drains and upon decay- 
ing animal and vegetable matter, it at once ob- 
sorbs the bad odors, and, placed in boxes in the 
sick room of patients afflicted with contagious and 
infectious diseases, it will at once absorb the sep- 
tic or infecting exhalations from the breath or 
body of the patient, or of wounds, and is invalua- 
ble as a poultice in certain indolent and putrescent 
ulcers, and gangrenous sores, and it is something 
within the reach of all. In order to do the good 
it should it must be perfectly dry and in fine pow- 
der. 

EGGS FRESH LAID IN WINTER. 

Take as many hens as you require eggs per day, 
and feed them daily finely chopped meat, a warm 
place to run in and plenty of water, with a frequent 
supply of cabbage leaves, potato parings, and 
gravel or broken oyster shells, and no matter what 
breed they are, they will give you fresh laid eggs 
every day summer or winter. 



388 DOMESTIC GUIDE. 



BEST METHOD OF SUMMER FEEDING. 
Mix 5 parts of bran with i of middlings. In the 
morning wet up as much as you want to feed the 
hens with at a time. Do not have it too wet, but 
have all the mass thoroughly dampened, then set 
it near where they roost, so they can get at it 
whenever their appetite prompts ; they don't like it 
as well as corn, but will eat enough for all pur- 
poses. In the evening give a few handfuls of 
shelled corn, well scattered so that all can get a 
little ; if the hens do not eat the bran mixture at 
first, sprinkle a little corn meal on it and they will 
soon come to it. Don't mix more at a time than 
will be a meal for one day. I wish all who com- 
plain of a scarcity of eggs would try this plan;, 
you will find it pay you richly for your trouble. 

HOW TO MAKE HENS LAY. 
Three gallons of boiling water, one-half ounce 
common salt, a tea-spoonfulof cayenne pepper and 
4 ounces lard. Stir the mixture until the pepper 
has imparted considerable ot its strength to the 
water, then stir in a meal made of oats and corn 
ground together, equal parts, until a stiff mush is 
made. Set off to cool to a milk warmth. There 
should not be more salt or pepper than would be 
comfortable for yourself to take. Feed this i day 
and then the ordinary feed for 3 days and then the 
mush again and the effect will be satisfactory. 
Hens fed in this way will be less inclined to set 
than if fed in the ordinary way. 



MISCELLANEOUS DIVISION. 389 

EGGS TO PICKLE. 

Hard boiled eggs as many as will fill a jar such 
as you want to keep them in, when cold remove 
the shell and fill the jar, laying them in as closely 
as possible. Then take some spiced vinegar hot 
and cover the eggs with it and seal up the jar for a 
month, when they will be fit for use. Should they 
at any time after they are opened appear flat or not 
sharp enough for the taste, renew the vinegar. 
Eruit jars that have been emptied during the win- 
ter are very handy for this purpose. Eggs thus 
pickled make an excellent relish with cold meats. 
SPICED VINEGAR FOR PICKLES. 

For every quart of cider vin gar, take black pep- 
per I ounce, salt, ginger and allspice, of each one- 
half ounce, all of which must be bruised and placed in 
ajar or bottle, with 2 or 3 small red pepper pods or 
a little cayenne if desired. Some prefer cinnamon 
or mace or some other flavor than those mentioned. 
Upon most articles being pickled, as cucumbers, 
beets, peaches, walnuts, etc., always use the vine- 
gar hot, but upon cabbage always use it cold. 

FIRE KINDLERS. 
Take common pine tar 3 quarts, melted resin 5 
quarts, turpentine 8 ounces. Mix by aid of heat 
and dip corn cobs in this mixture and lay in the 
sun to dry; when dry they can be packed in bar- 
rels or boxes for use. This is a cheap and easy 
way to prepare kindlings. One cob lighted with a 
match will set the fire going under reasonably dry 



390 DOMESTIC GUIDE. 



wood. It is better to dry them with heat, such as 
in the oven or some heat where the temperature is 
in the neighborhood of 200° Fahrenheit. 

FIRE-PROOF WASH FOR SHINGLES. 

Sulphate of zinc and salt of each one pound, to i 
bushel of lime made into a wash with water two 
parts and skim milk one part, and apply with a 
a large wide brush, like a white-wash or calsomine 
brush. 

GRAFTING WAX. 

Take resin 4 pounds, beeswax i pound, h'nseed 
oil I pint. Melt all together and pour into cold 
water; as soon as it is cool enough to handle, 
grease the hands and take out ?nd work over and 
over by pulling it out and doubling it over again ; 
the more it is worked the better it will spread. 
This is for cool weather. 

NO. 2 — FOR WARM \v^EATHER. 

Add I pound more of resin to the wax mixture 
above and work thoroughly ; otherwise the process 
and ingredients are the same as in the other case. 

TO REMOVE GREASE OR PAINT FROM 

CLOTH. 

Alcohol ^ pint, sulphuric ether 2 ounces, salts 
of tartar 10 grains, soft water 2 ounces, oil of ber- 
gamot y^ ounce. Dissolve the carbonate in the 
water and put the oil ot bergamot in the alcohol 
and then mix all together and cork for use. Apply 
to the spots with a bit of sponge, wetting thor- 
oughly, and if the paint is at all dry or if the 



MISCELLANEOUS DIVISION. 39 1 

grease has been on some time so as to become 
dirty, apply several times so as to soak up and 
soften the glazed spots, and all will come away 
without trouble. 

TO REMOVE SPOTS FROM COMMON 
CLOTHING. 

Alcohol 4 ounces, water 5 ounces, aqua ammo- 
nia I ounce. Mix and apply with sponge. This is 
less expensive than the other, and is good for 
common goods. 

MUCILAGE FOR OFFICE USE. 
Soft water 3 ounces, gum arable i ounce, glycer- 
ine yl ounce. Mix by aid of heat and bottle for 
use, keeping well corked. 
TO REMOVE IRON RUST FROM CLOTH. 

Wet the stained spot with lemon juice and rub 
on salt and hang out in the sun ; if not removed 
the first time, go over it again and again — it will 
"fetch" it after a while. Oxalic acid is perhaps 
the quickest way, but it must be washed imme- 
diately or it will injure the cloth. 

TO CLEAN KID GLOVES. 
Alcohol 5 ounces, camphene i ounce. Mix and 
cork for use. Place the gloves on the table and 
with a sponge rub the glove until the dirt and 
grease is removed, the glove should be turned and 
sponged on the inside, then dip the glove into the 
fluid and squeeze out two or three times, then in- 
flate the glove by blowing into it and dry by a mod- 
erate heat, rubbing all the time. 



392 DOMESTIC GUIDE. 



TO KEEP HONEY WITH GRANULAT- 
ING. 

Put the honey into a pail or jar and set into a 
larger one with a few pieces of sticks at the 
bottom to keep it off the bottom of the outer 
pail, then fill the outer pail with water, 
and bring to the boiling point, skim and set off 
to cool and then skim all the scum and bees- 
wax off, and when cool enough can and seal up 
and put in the cellar. It will pay for all the pains 
you have taken. 

TO TRY OR RENDER LARD. 

Water ^ pint, saleratus I table-spoonful. Dis- 
solve the saleratus in the water. This amount is 
sufficient for one kettleful. Then put it in the 
kettle and put in the lard cut into small pieces, and 
it will come very white and nice, and scarcely any 
scrap, as the saleratus dissolves all the lard out and 
leaves barely the membrane covering. The lard 
keeps better after this process. 

LACTIC ACID IN DYSPEPSIA. 

Lactic acid ^^ dram, water ^ ounce. Mix and 
take just before meals, or just after meals. It is 
indicated in all forms of the disease that resists 
alkalies. 

LEMON POWDERS. 

Pulverized sugar 3 ounces, citric acid J^ ounce, 
oil of lemon 5 drops. Thoroughly mix the articles 
and keep well corked. A tea-spoonful in a half- 
pint of water makes a very good, pleasant drink. 



MISCELLANEOES DIVISION. 393 

LEMON CREAM. 
Grate the peel of a large lemon, after first squeez- 
ing all the juice out, put the juice and peel into i ^ 
cups of water, and heat it over the fire. Rub 3 
table-spoonfuls of cornstarch smooth and beat the 
yolks of 3 eggs, then stir the lemon water gradu- 
ally into the corn starch and add the eggs and set 
it on the fire to thicken gradually, like custard. 
After it is done beat the white of the eggs stiff and 
stir them in, then pour into small dishes to cool 
and be ready for dinner. Put them on the ice. 

ODOR FROM PERSPIRATION, REMEDY. 
Mix a table-spoonful of the compound spirits of 
ammonia in a small basin of water. By washing 
the arms and arm-pits and hands in this solution 
the skin will be left clean and sweet. It is cheap 
and safe and is to be preferred to the perfumes 
which cover up, but do not correct the cause. 

OIL CLOTH, PRESERVE THEIR POLISH. 
Wash only with castile soap, as other soap is too 
caustic and destroys the lustre. If the polish is off 
have a coat of the copal varnish applied and be 
more careful in the future. 

OIL STONE, TO FACE. 
Tack a sand paper upon a smooth piece of 
board or timber and let it be stood in the wind 
and float the stone upon it. It soon levels the 
the stone, and as the work proceeds the surface of 
the paper becomes more smooth and leaves a 
smooth surface on the stone. 



394 DOMESTIC GUIDE. 



MUCILAGE FOR LABELS. 

Water 20 ounces, glue 5 ounces, rock candy 9 
ounces, gum arabic 3 ounces. Soak the glue 24 
hours in the water, adding the candy and gum, 
and dissolve all, when it is ready for use. It can 
be brushed on labels that have been fastened up to 
dry and moistened as you do postage stamps 
and applied. 

ONIONS TO PICKLE. 

Take small onions and as near of a size as pos- 
sible, peel and wash them, sprinkle with salt freely, 
then pour on boiling water sufficient to cover them, 
stir up to dissolve the salt, cover and let stand 24 
hours, then put them in jars and pour boiling cider 
vinegar over them, into which you have put 
whole peppercorns and mustard before boiling. 

PICKLED PEACHES— SWEET. 

Peel the peaches and take seven pounds of them 
not stoned. White sugar, 3 pounds ; good vine- 
gar, I pint; cinnamon, cloves or alspice, to taste. 
Tie up the ground spices in a cloth, and put with 
the sugar and vinegar, and heat to a scalding heat, 
then pour over the peaches and let them stand 2 
or 3 days, when it will be necessary to scald all to- 
gether again to prevent any after working. This 
plan of not removing the stones gives the pickles 
a better flavor, and the use of only i pint of vine- 
gar allows them to be dished up with some of the 
juice as sauce, while a larger amount would make 
it necessary to use them as other tart pickles. 



MISCELLANEOUS DIVISION. 395 

PICKLED CRAB APPLES— SWEET. 
To crab apples i quart, put sugar i pint, and 
just vinegar enough to just cover; a little whole 
spices, or, if ground, tie them up as for the peaches. 
Boil slowly until the apples are tender, but not to 
allow them to break to pieces. Scald them after 3 
or 4 days, then put in jars. 

PICKLED TOMATOES— SWEET. 

Slice green tomatoes, i gallon ; pour over this 
sufficient water to cover them ; sprinkle salt over 
the top about % inch thick; let them stand 24 
hours; then drain from the brine. Put them into 
a large kettle; add a quart of sugar and vinegar 
enough to cover them, and a good handful of al- 
spice and cloves unground. Let them boil up and 
take off and put into jars. 

PICKLED CUCUMBERS WITHOUT VINE- 
GAR. 

Carefully wash the cucumbers so as not to 
bruise them, then place about a dozen large grape 
leaves upon the bottom of a 5 -gallon keg or stone 
jar. Now pack a layer of cucumbers snugly on 
the leaves, and sprinkle over them a small handful 
©f salt; then lay the grape leaves again, and then 
cucumbers and salt, and repeat the order until the 
vessel is nearly full ; cover over with vine leaves, 
and put a round board on the leaves with a clean 
stone on the top ; fill the vessel with water until 
the cucumbers are covered from the air. Taste 



39^ DOMESTIC GUIDE. 



the liquid. It should be pleasantly salt. Add a 
little salt if it is too flat. Let the whole stand in 
a middling cool place for 3 weeks, when the cu- 
cumbers will be sour and ready to eat They will 
keep all the winter if kept in a cool place. No 
vinegar is necessary. The pickles will be of an 
olive color, and are more wholesome than are the 
poisonous, bright green, sulphuric acid pickles to 
be had in the market. This is the German meth- 
od — a country where it is said that dentistry is not 
so perfect as it is in this country, hence they en- 
deavor to make their pickles so as not to destroy 
the natural teeth ; in this country, where so many 
have false teeth, it does not matter so much. 

PIMPLES ON THE FACE. 
For pimples on the face, dab the spots 3 or 4 
times daily with strong spirits of camphor, and 
take a little sulphur and cream of tartar every 
second evening, for 2 or 3 weeks, which has been 
mixed up with a little honey or syrup — not over 
i^ teaspoonful at a time. This will also eradicate 
face-worms, if any exist. 

TO PATCH RUBBER BOOTS. 

Take a piece of a worn-out boot or shoe for the 
patch; then, to break up the gloss ot the boot and 
the patch as far as the patch is to extend, rub it 
with sand paper ; coat both with liquid rubber 4 or 
5 times, letting each coat dry before putting on the 
next. Do the same again and apply the patch to 
the boot, putting on pressure while the last coat is 



MISCELLANEOUS DIVISION. 39/ 

soft, and it is done. If liquid rubber is not kept 
by druggists, take pieces of clean rubber and dis- 
solve it in turpentine, by means of heat, to the 
consistency of thin molasses. 

POLISH FOR FURNITURE. 

Alcohol, I quart ; pale shellac, i y^ pounds ;: 
gum mastic, light colored, 2 ounces. Dissolve 
without heat by shaking or stirring until dissolved., 
Apply with a sponge or a soft woolen rag, and 
rub down with a dry rag. 

POLISHING FURNITURE. 

It may be that some will be glad to know that a 
little sweet oil put over the furniture and then 
rubbed dry with a clean, soft rag, will leave a fine,, 
glossy appearance. 

TO DRY BEEF. 

It is claimed that the dried beef as prepared in 
Scotland brings a better price in Europe than that 
from any other country, and that the American 
dried beef, especially, is not seasoned sufficiently 
high to meet with favor in the European markets. 
The Scotch prepare theirs as follows : Take salt, 
I pound; pepper, i ounce; cloves, J^ ounce, the 
latter articles being finely powdered, keeping these 
proportions for as much as is needed. The 
above amount is sufficient for lo pounds. This 
mixture is to be rubbed daily into the meat for 5 

or 6 days, which has been cut into suitable sizes 
for drying. There is no doubt but that a majority 
of Americans would like it thus seasoned, in place 



398 * DOMESTIC GUIDE. 

of our custom of putting down in brine only, with- 
out pepper and cloves; and with this method of 
preparing it in sections where beef is plenty, it 
could be shipped to Europe with success. 

CANNING CORN. 

Make a salt brine, strong enough to bear up an 
eggy put it in a half barrel or large crock, then put in 
the whole ears of corn, without cooking, just as you 
husk them; when the vessel is full put a clean white 
cloth next to the corn, then a piece of board fitted 
to the vessel inside, with a stone on it for a weight, 
just as for pickles ; when you wish to cook the 
corn you must freshen it some, as you do salted 
pickles, then either boil it on the cob or cut it off 
a la summertime. 

GINGER POP. 

''A" coffee sugar, 15 pounds; ginger root, fine- 
ly bruised, 7 ounces; essence of lemon, yd ounce; 
essence of cloves, y? ounce ; yeast, ^ pint ; water, 
15 gallons. Put a few quarts of boiling water on 
the ginger, and steep for an hour, and strain into a 
tub, in which dissolve the sugar with 2 gallons 
more water, and add the yeast and essence and let 
stand 2 hours, then add balance of water and bot- 
tle for use. 

TO SWEETEN RANCID BUTTER. 
Work the butter thoroughly in sweet milk. If 
it is done as it should be, every particle of rancid- 
ity will be washed out. 



MISCELLANEOUS DIVISION. 399 

TO CLEAN TIN WARE. 
Whiting, 5 pounds; aniline, i dram vinegar, 2 
ounces; alcohol, i ounce; water, }^ pint. Mix 
and roll up into balls the size of an Ggg. 

GINGER BEER. 
Loaf sugar, 12^ pounds; bruised ginger root, 
j4 pound; white of 6 eggs; yeast, 2 ounces; lem- 
ons, grated, 10; water, 10 gallons. Put the ginger 
into some of the water, to get the strength, then 
strain into the balance of the water in which the 
sugar has been dissolved; then add the eggs, 
lemon juice and yeast, and it is ready for use. 
TO PREVENT JARS BREAKING. 

When putting in the fruit, set the jar on a 
folded cloth wet with cold water, then fill with the 
boiling hot fruit. Jars will not break when thus 
treated. 

WELSH RAREBIT. 

We make a Welsh rarebit by melting good old 
cheese with a little vinegar, butter and milk and 
pouring it over bread, toasted or untoasted, as we 
happen to fancy. 



TOILET DEPARTMENT. 
TOOTH WASH. 
Tincture of myrrh i ounce, tincture of cinna- 
mon ^ ounce, cinnamon water i }4 ounces. Mix. 
— Use a few drops on the brush daily. 



400 DOMESTIC GUIDE. 



TOOTH POWDER. 
Prepared chalk 7 drams, powdered orris-root r 
dram. Mtx. — Use every evening. 

TOOTH POWDER. 

Sugar of milk 2 ounces, tannic acid y^ ounce, 
red lake 5^ dram, oil of anise seed 5 drops. Mix 
carefully. Use every morning. 

HAIR TONIC. 

Whisky 2 ounces, glycerine i ounce, quinine 20 
grains, water ^ pint. Mix. — Rub on the scalp 
every morning. 

NO. 2. 
Castor oil, alcohol of each i ounce, spirits 
of ammon. yi ounce, rose water I pint. Mix. — 
Rub the head every morning and evening. This 
is a good one. 

NO. 3. 

Alcohol one-half pint, salt 8 ounces, glycerine i 
ounce, sulphur one-half ounce. Mtx. — Rub welt 
to the roots of the hair, morning and evening. 

NO. 4. 
Tincture cantharides i ounce, glycerineone-half 
ounce, oil bergamot 20 drops, water one-half pint. 
Mix. — Use as above. 

TO DARKEN THE HAIR. 

Blue vitriol I dram, alcohol i ounce, essence of 
rose one-half dram, soft water one-half pint. Mix, 
and when thoroughly dissolved apply once daily. 



MISCELLANEOUS DIVISION. 4OI 

NO. 2. 

Nitrate of silver lO grains, glycerine i ounce, 
olive oil 2 ounces, alcohol i ounce. Mix and use 
once or twice a day. 



HOUSEHOLD HINTS. 
TO FASTEN COLORS. 
Use sugar of lead, about 2 table-spoonfuls to a 
pail of water. To wash all kinds of goods, from 
cotton to silk, to prevoit fading. 

TO CLEAN PAINTED WALLS. 
Mix common whiting with water until about as 
thick as paste. Apply with a flannel rag, and 
wash off with warm water and a cloth. 

TO SWEEP CARPETS. 
Wash, dry and chop potatoes, spread them on 
one side of the room, and sweep across the carpet. 
TO REMOVE IRON RUST 

The juice of a lemon and salt placed on the 
spot, and the fabric placed in the sun, will remove 
rust. Shining through glass, its rays are stronger. 
You can hang it in a window. 

TO REMOVE FRUIT STAINS. 

Place your article over a tub, hold it firmly, and 
pour hot water through the spot stained and it 
will soon disappear. This must be done before 
putting the article in soap suds. 



402 DOMESTIC GUIDE. 

TO CLEAN ZINC. 
Wet the zinc over with muriatic acid, sprinkle 
over it very fine sand or ashes. Then scour, wash 
and dry, or rub with kerosene. 

TO POLISH FURNITURE. 
Mix sufficient vinegar in Hnseed oil to cut it; 
with this saturate raw cotton, over which place 
soft muslin, rub lightly over the article. 
TO POLISH METAL. 

To polish copper-ware, tea-kettle, reservoirs, 
etc., use a tea-cup of vinegar and a table-spoon 
of salt. Heat it hot and apply with a cloth and 
rub till dry. 

TO REMOVE MILDEW. 

Wet in rain water, rub the spots with soap and 
chalk, lay in the sun and dew 2 or 3 days and 
nights. The spot should be thoroughly rubbed 
with the soap and chalk once or twice each day. 
TO KILL MICE. 

Spread gas-tar around the mice holes, and you 
will have no further use for cats or traps. 

NO. 2. 

Mix equal parts of fine corn meal and plaster of 
Paris, and set in dishes where they come and the 
mice will leave the premises at once. 

TO REMOVE MARBLE STAINS. 

Take 2 parts common soda, 1 part pumice stone 
and I of finely powdered chalk, sift through a 
fine seive and mix it with water to the consistency 



MISCELLANEOUS DIVISION. 403 

of paste, then rub it well over the marble, and the 
stains will be removed. Wash the marble after- 
wards with soap. 

SHELLS 

can be thoroughly cleaned by boiling in milk. 
TO DRIVE AWAY COCKROACHES. 
Scatter pulverized borax in their runways, and 
they will vacate at once. 

TO CLEAN SILVER. 

In cleaning silver do not rub it away with scour- 
ing materials, but wash in hot water containing a 
good quantity of concentrated lye, or if very black, 
boil for a considerable time in water with washing 
soda added, then wash in good suds, rinse in clear 
water, and rub with a flannel cloth or what is bet- 
ter, chamois skin — and your silver will not often 
need cleaning, but will shine like new for a long 
time. 

TO CLEAN GLOVES. 
Buy I quart of gasoline at a lamp store for 5 
cents — a druggist will charge 20 cents for the same 
amount. It will clean four pairs beautifully. Pour 
a small part, say }i, into a dry washbowl; put in 
one glove and wash immediately, just as though 
it were a soiled handkerchief, being careful to rub 
harder on the most soiled spots. Rinse in clean 
gasoline, squeeze out (not wring), and in 10 mm- 
ut s they will be dry. To remove the offensive 
odor, hang them up to air. 



404 DOMESTIC GUIDE. 



TO CLEAN OIL CLOTHS. 
Wash with warm water 150° — hot cracks the 
varnish. Soap is necessary in smoky districts, 
though it cannot be used without duUing the col- 
ors somewhat. If a sponge is used, examine 
thoroughly for shells — they scratch the varnish. 
The dirt thus removed, rewash the whole with 
sweet milk and water, then wipe dry. The milk 
makes the surface smooth, dirt does not catch so 
readily to it, and the oil in the milk tends to re- 
store the colors. Gentle friction with an old silk 
handkerchief will give a polish. 

RENOVATING FUR. 

Take a large tin pan, put a pint of wheat flour 
into it, put the cloak into it, rub it thoroughly 
with the hands until the flour looks dark, then, if 
the fur is not white enough, rub it again with more 
clean flour, then rub it with pulverized chalk — 5 
cents worth is enough. This gives it a pearly- 
white look. It is also good to clean knit nubias 
and hoods. 

TO REMOVE INK STAINS. 

As soon as possible after the ink is spilled on 
the carpet, dip a clean sponge in milk and sponge 
the ink spot, cleaning the sponge in clean water 
before putting it again in the milk, so as to avoid 
smearing it. Continue the operation until all the 
ink is out, then, of course, the milk can be washed 
out afterward. 

Perhaps every one does not know that the color 



MISCELLANEOUS DIVISION. 405 

taken out of black goods can be restored by the 
application of liquid ammonia. 

TO COLOR KID GLOVES. 

Indian ink dissolved in water and applied evenly 
with a camels hair brush, will give a jet black 
color. A }^ ounce of extract of logwood in 2 
ounces of brandy, will give a lilac; increase the 
proportion of logwood and a darker color is pro- 
duced, even nearly black. Strong tea gives a 
handsome brown. * 

NEW WASHING FLUID. 
Unslacked lime, i pound; soda ash, 2 pounds; 
boil in 4 quarts of water, then settle and pour off 
the clear fluid ; then i quart more water, and boil 
and settle, and again pour off with the first. Use 
I cupful for a washing. Soak the cloths overnight. 
Have the suds boiling hot, and put in the cloths 
and boil 15 or 20 minutes. Rinse out. Only need 
to rub very slightly any stained or particularly 
soiled place, as shirt wristbands and neck bind- 
ings, etc. 

SILVER WARE, JEWELRY, ETC., TO 

CLEAN. 

Aqua ammonia i dram, soft water 4 ounces. 

Bottle and keep well corked. To clean silver 

ware, wet a piece of soft flannel, or cotton flannel, 

and carefully rub the ware with it and wipe dry 

with your chamois as usual. For cleaning jewlry, 

chains, etc., that are uneven in surface, put them 

in a tumbler of the liquid, and with a soft tooth 



406 DOMESTIC GUIDE. 



brush, go over them to remove the dirt, etc., care- 
fully drying with the chamois and by heat, if 
needed. 

TO RETAIN COLORS. 

To keep the colors of muslins, calicoes and 
ginghams bright for a long time, dissolve a piece 
of alum, the size of a shellbark, for every pint of 
starch, and add to it. 

CLEANING FLUID. 

Used to wash alpaca, camels hair, and other 
woolen goods, and is invaluable for removing 
marks on furniture, carpets, rugs, etc. Four 
ounces ammonia, 4 ounces white castile soap, 2 
ounces alcohol, 2 ounces glycerine, 2 ounces ether. 
Cut the soap fine, dissolve in i quart water over 
the fire, add 4 quarts water. When nearly cold 
add the other ingredients. This will make nearly 
8 quarts, and will cost only 75 cents ,to make it. 
It must be put into a bottle and stopped tight. It 
will keep good any length of time. Take a pail 
of lukewarm water, and put in about a tea-cupful 
of the fluid, shake around well in this, and then 
rinse in plenty of clean water, and iron on wrong 
side, while damp. 

For washing grease from coat collars, etc., take 
a little of the fluid in a cup of water. Apply with 
a clean rag, and wipe well with a second clean rag 
It will make woolen look bright and fresh. 

GLUE FOR MOUNTING FERNS, ETC. 
Five parts gum arabic, 3 parts white sugar, 2 



MISCELLANEOUS DIVISION. \OJ 

parts starch, add a very little water and boil, stir- 
ring until thick and white. 

TO MAKE AN .EOLIAN HARP. 

Of very thin pine, make a box 5 inches deep 
and 7 inches wide, and a length just equal to the 
width of the window in which it is to be placed. 
Across the top, near each end, give a strip of 
wood J^ inch high and ^ inch thick, for bridges. 
Into the ends of the box insert wooden pins to 
wind strings around, two or four pins in each end. 
Make a sounding hole in the middle of the top, 
and string the box with blue violin strings. The 
ends of the box should be increased in thick- 
ness where the pins are inserted by a piece of pine 
glued upon the inside. It is better to have 4 
strings, but a single string produces a very sweet 
melody of notes. 

TO WASH FLANNEL. 

After preparing suds of hot water and soap, 
wash the garment thoroughly with the hands, 
(avoiding a wash board or washing machine of 
any kind). When this is done, rinse in warm 
water containing a small quantity of soap, slightly 
wring the article thus cleaned and hang it up. 
Take it down while yet a little damp and iron till 
perfectly soft and dry. 

Caution. — Flannels or woolens of any description 
should never go into water too hot for the hands, 
or into cold water. 



408 DOMESTIC GUIDE. 

WASHING LINEN. 
To wash fine linen so that it will retain its color, 
take as much hay as will color well the amount of 
water you wish to use. Boil and rinse the goods 
in it, using a little soap. Be sure and use this 
preparation for washing and rinsing. 

TO CLEAN INFANTS' SOCKS, WORSTED 
GOODS, FURS, ETC. 

Take a pan with a pint of white flour, rub 
the article in the flour well. Shake the flour off 
out of doors ; if there are soiled places still, put it 
in the flour again. It takes a good deal of rubbing 
with the flour. This will clean almost any knit- 
ted worsted article in white goods, also white lace 
ties, and it will clean white furs until they look 
like new. 

WASHING CLOTHS. 

Red bordered napkins will bear boiling with 
other clothing, but scalding is all that is necessary, 
as, indeed, it is for all the washing. "For the last 
12 years (says a good house wife) I have scalded 
my cloths instead of boiling them." Have the 
cloths washed as cleanly as possible, and no soap 
for the scald ; that in the clothes from the suds is all 
that is necessary. In an ordinary sized wash 
boiler of water, add i table-spoonful of ammonia, 
and bluing as desired. Put the cloths in when 
cold and let them just come to a boil, and then 
remove. Rinse and dry. The blue, put in the 



MISCELLANEOUS DIVISION. 409 



scald, gives a much clearer look than in the rinse, 
without looking blue. 

TO IRON EASILY. 
Put a teaspoonful of kerosene into your cold 
starch, say to a pint, and your iron will not stick. 
The smell will soon pass off. Rub your iron on 
soap or wax if it is rough. 

TO CLEAN LACE CURTAINS. 
To clean lace curtains without washing them, 
shake the lace gently to remove the loose dust, 
then spread a clean sheet on a table, and Jay the 
curtains one above the other, with a plentiful 
sprinkling of unsifted corn meal or bran between 
them. Then roll them up snugly, and put away 
in a safe, dry place, for a week or lo days ; then 
shake the bran out, and, with a moderately hot 
iron, press out the wrinkles, and your curtains are 
as nice as new. 

WASHING FLUID. 
Take 2 pounds sal soda. Dissolve. Take I 
pound unslacked lime, boil it awhile, then set aside 
to settle. Drain off and add water to the amount 
of 2 gallons ; add your sal soda; set aside for use. 
The night before wash-day put your cloths to soak 
in warm soap suds. In the morning put over 
your boiler, and to the boiler two-thirds full of 
water add i cup of fluid. Wring your cloths 
from the tub, boil 15 minutes, then rub through 
one suds and rinse. It blackens, but does not rot 
the cloths. 



4IO DOMESTIC GUIDE. 



SOFT SOAP. 

Try out 14 pounds of grease ; to this add 10 
pounds of potash dissolved in just boihng water ^ 
enough to cover the lumps. In 2 or 3 days pour 
over the mixture several pailfuls of boiling water. 
Be careful to use boiling water^ as that cooks it. 
Keep on adding the water as fast as the soap 
thickens, until your barrel is full of nice, sweet, 
clean soap. It must be stirred hard every time 
the water is put into the barrel, until it is en- 
tirely mixed. 

HARD SOAP. 

Take ij^ pounds clean, melted grease, and i 
gallon of lye strong enough to bear an ^^^. Mix 
them together m a barrel, and stir until a good 
soft soap is the result. Then take 6 quarts of this 
soft soap, I pint of salt, and J^ pound of resin. 
Melt and scald the ingredients together, and put 
it aside to cool. When hard, cut it, throw away 
the ley that has settled to the bottom, and melt 
the soap again to refine it. Pour it into a small 
tub, and, when hard, cut into cakes. 

TO KILL PLANT LICE. 

Cigar ashes will kill lice on rose bushes without 
injuring the plants. It has been tried in many 
instances with great success. 

EVERLASTING WHITEWASH. 

Some years ago the following whitewash was 
used on the east end of the White House, and is 



MISCELLANEOES DIVISION. 4I I 

as good to-day as when first applied : Take ^ 
bushel of nice unslacked lime, slack it with water, 
cover it, during the process, to keep in the steam, 
strain the liquid through a fine sieve or strainer, 
and add to it a peck of salt, previously well dis- 
solved in warm water, 3 pounds of ground rice 
boiled to a thin paste, ^^ pound powdered Span- 
ish whiting, and i pound clean glue, which has 
been previously dissolved by soaking well; and 
then hang it over a slow fire in a small kettle, 
within a large one filled with water. Add 5 gal- 
lons of hot water to the mixture, stir it well, and 
let it stand a few days covered from dust. It 
should be put on hot, and for this purpose it can be 
kept in a kettle on a portable furnace. It an- 
swers as well as oil paint for wood, brick or stone, 
and is cheaper. There is nothing that will com- 
pare with it of the kind, for inside or outside 
work. Coloring matter may be put in and made 
any shade desired except green. This must not 
be used, as it makes it scale off, and destroys the 
coloring qualities. 

SCALES IN STEAM BOILERS, TO PRE- 
VENT AND TO REMOVE. 

Water is rendered hard by the presence ot 
earthy salts, such as carbonate of lime and mag- 
nesia, and these are kept in solution by the aid of 
tne free carbonic acid gas which the water con- 
tains. By boiling the gas is expelled and the salts 
precipitated, when they appear as a crust on the 



412 DOMESTIC GUIDE. 

bottom and sides of the vessel, as may be seen in 
an old tea-kettle in which hard water has been 
boiled habitually, 

Dr J. G. Rogers, in an important paper read at 
the recent meeting of the American Association 
for the Advancement of Science, after enumerating 
the various substances which, in boiler waters, con- 
tribute to the formation of this crust or scale, 
gives us some valuable practical information con- 
cerning the effect of the crust upon the boilers, and 
how their formation may be prevented. Both 
dissolved and suspended matters are thrown down 
by boiling and evaporation, and slowly accumulate 
as a whitish porcelain-like layer, which may attain 
an unlimited thickness. The evil effects of this 
formation are due to the fact that it is a poor con- 
ductor of heat. Its conducting power, compared 
with that of iron, is as i to 37^. This known, it 
is readily appreciated that more fuel is required to 
heat water through scale and iron, than through 
iron alone. 

It has been demonstrated that a scale 1-16 01 an 
inch thick requires the extra expenditure of 15 
per cent, more fuel. As scale thickens the ratio 
increases ; thus, when it is i^ of an inch thick 60 
per cent, more fuel is required, at ^^ an inch thick 
1 50 per cent, and so on. To raise steam to a work- 
ing pressure of 90 pounds, the water must be 
heated to 320° Fahrenheit. This may be done 
through a )^ inch shell by heating the external 
surface to about 320° Fahrenheit. If a half-inch 



MISCELLANEOUS DIVISION. 413 

scale intervenes, the boiler must be heated to 700^ 
Fahrenheit, almost a low red heat. The higher the 
temperature at which the iron is kept, the more 
rapidly it oxidizes, and at any temperature above 
600° it soon becomes granular and brittle from 
carbonization or conversion into the state of cast 
iron. Weakness ot boiler thus produced predis- 
poses to sudden explosions and makes expensive 
repairs necessary. To prevent the formation of 
scale, another recommends the use of tannate of 
soda. This is put into the boiler at regular inter- 
vals, in amounts proportioned to the hardness of 
the water. It quickly dissolves, and without 
foaming or injury to the boiler, effectively accom- 
plishes the desired result. In the reaction which 
takes place, the tannic acid leaves the soda and 
combines with the lime of the carbonates to form 
tannate of lime. This is precipitated as a light 
flocculent am.orphus substance (flaky mass, with 
no definite form), which does not subside, but 
eventually finds its way to the mud receiver in 
the comparatively still water, of which it is depos- 
ited as a mushy sediment that may be readily 
blown off as often as required. The sulphate of 
lime is decomposed by the carbonate of soda 
of the first reaction, soluble sulphate of soda and 
carbonate of lime being formed. The latter is con- 
verted into tannate of lime by fresh portions of 
tannate of soda. The presence of the alkali pre- 
vents all action of the acid on the iron. Exten- 
sive trials of this method have demonstrated its 



414 DOMESTIC GUIDE. 



utility in all kinds of boilers, and its efficacy, safety, 
economy, ease of application and adaptability 
will commend it for general use. 

TANNING SKINS WITH THE HAIR OR 

FUR ON. 

First thoroughly soak the skins in soft water, 
and, with an old knife or sword-shaped stick, or a 
piece of an old scythe about 2 feet long, with a 
handle of wood at each end, remove all the flesh 
and fat, and trim off skirts or rough edges. Then 
make a mixture of pulverized alum i pound, with 
salt yi, pound, and wheat bran 2 handfuls, formed 
into a paste with a little water, and spread over 
each skin (this makes enough for one skin only); 
then roll it up and let it lie in the shade 3 or 4 
days; then shake off, and rub, and pull the skin 
as it begins to get a little dry, until it is soft and 
pliable, and the great job of tanning a sheep skin 
or deer skin, as the case may be, is done. 

NO. 2. 

Nail the fresh skin tightly to a board, the flesh 
side out;- then, with a blunt knife, remove all the 
fat and flesh, and in fine chalk until the chalk be- 
gins to powder and fall off; then loosen the skin and 
coat it well with finely powdered alum, and roll it 
up and let it lay 3 or 4 days in a dry place, after 
which shake out the alum, and then rub and pull 
as ab -ve until it gets pliable, and the work is com- 
plete 



MISCELLANEOUS DIVISION. 415 

MAXIMS WORTH LEARNING. 

Attend carefully to details of your business ! 

Be prompt in all things! 

Consider well, then decide positively' 

Dare to do right! Fear to do wrong! 

Endure trials patiently! 

Fight life's battle bravely, manfully! 

Go not in the society of the vicious! 

Hold integrity sacred! 

Injure not another's reputation or business! 

Join hands only with the virtuous! 

Keep your mind from evil thoughts! 

Lie not for any consideration ! 

Make few acquaintances! 

Never try to appear what you are not! 

Observe good manners! 

Pay your debts promptly! 

Question not the veracity of a friend! 

Respect the counsel of your parents! 

Sacrifice money rather than principle! 

Touch not, taste not, handle not, intoxicating 

drinks! 
Use your leisure time for improvement! 
Venture not upon the threshold of wrong! 
Watch carefully over your passions! 
'Xtend to every one a kindly salutation! 
Yield not to discouragements! 
Zealously labor for the right! 
& success is certain! 



013 514 842 8 




